Show 440, August 28, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Hatch Chile Pepper season is here and Zapien’s Salsa Grill in Pico Rivera is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability. For the eleventh year, the restaurant and Chef/Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.

“At RISÜ in Downtown Long Beach located on the ground floor of The Crest, their goal is to create, serve and showcase fine wines and gourmet food in a fun and enjoyable atmosphere! Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage. RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.” Chef Ryan McNerney joins us with corkscrew securely in hand.

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine with a flair along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or even a bit stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment. The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Unusually Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and the Members-Only Club 33 at Disneyland.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices

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

Play

Show 440, August 28, 2021: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One

Marco Zapien of Zapiens Salsa Grill and Taqueria

“Hatch Chile Pepper season is here and Zapien’s Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability”.

“For the eleventh year, the restaurant and Chef / Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.”

“This year’s Hatch Chile Roast on Saturday, Sept. 4 from 8 a.m. – 2 p.m. will be back to its normal format with the roasters directly outside the restaurant along with other unique Hatch Chile items available for sale.” While the roasting is going on the restaurant will feature Hatch Chile menu specials for Breakfast, Lunch and Dinner. Think Hatch Enchiladas Suizes with creamy Hatch-salsa verde for starters.

“The 2021 roast will be bigger than ever with more roasters running to eliminate wait-times.”

“It’s strongly suggested that cases are reserved in advance. You can select the level of spice – from mild to very hot. Each case is $45 and includes 25 pounds of Hatch Chiles.”

“Chef Marco Zapien’s Hatch Chile cooking demonstration is Wednesday, September 8th at 6 p.m. Participants will learn how to make several Hatch Chile recipes.” The menu, now available, will include highlights of Chef MZ’s creativity such as Hatch Pozole Tostada, Hatch Pepper Braised Short Ribs and Spiced Chocolate – Banana Cream Pie Chimichanga for a properly decadent dessert. All guests will receive a copy of the all-new Melissa’s Hatch Pepper Cookbook which Chef Marco contributed to supporting the culinary efforts of Melissa’s Sharon Hernandez (Co-Founder,) Chef Ida Rodriguez and Chef Tom Fraker.

“Recipes for more than seven different Hatch Chile dishes, including dessert, will be demonstrated and then served for all to enjoy. Class goers will take home recipes and step-by-step directions.”

“And what would a Chef Marco cooking demo be without a raffle? Prizes will range from official Salsa Grill swag to other crave-worthy Melissa’s Produce Hatch Chile signature products.”

Chef Marco Zapien continues as our guest with freshly roasted Hatch Chiles in hand.

Play

Show 440, August 28, 2021: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part Two

Marco Zapien of Zapiens Salsa Grill and Taqueria

“Hatch Chile Pepper season is here and Zapien’s Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability”.

“For the eleventh year, the restaurant and Chef / Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.”

“This year’s Hatch Chile Roast on Saturday, Sept. 4 from 8 a.m. – 2 p.m. will be back to its normal format with the roasters directly outside the restaurant along with other unique Hatch Chile items available for sale.” While the roasting is going on the restaurant will feature Hatch Chile menu specials for Breakfast, Lunch and Dinner. Think Hatch Enchiladas Suizes with creamy Hatch-salsa verde for starters.

“The 2021 roast will be bigger than ever with more roasters running to eliminate wait-times.”

“It’s strongly suggested that cases are reserved in advance. You can select the level of spice – from mild to very hot. Each case is $45 and includes 25 pounds of Hatch Chiles.”

“Chef Marco Zapien’s Hatch Chile cooking demonstration is Wednesday, September 8th at 6 p.m. Participants will learn how to make several Hatch Chile recipes.” The menu, now available, will include highlights of Chef MZ’s creativity such as Hatch Pozole Tostada, Hatch Pepper Braised Short Ribs and Spiced Chocolate – Banana Cream Pie Chimichanga for a properly decadent dessert. All guests will receive a copy of the all-new Melissa’s Hatch Pepper Cookbook which Chef Marco contributed to supporting the culinary efforts of Melissa’s Sharon Hernandez (Co-Founder,) Chef Ida Rodriguez and Chef Tom Fraker.

“Recipes for more than seven different Hatch Chile dishes, including dessert, will be demonstrated and then served for all to enjoy. Class goers will take home recipes and step-by-step directions.”

“And what would a Chef Marco cooking demo be without a raffle? Prizes will range from official Salsa Grill swag to other crave-worthy Melissa’s Produce Hatch Chile signature products.”

Chef Marco Zapien continues as our guest with freshly roasted Hatch Chiles in hand.

Play

August 28: Zapien’s Salsa Grill, RISÜ, Andrew Sutton

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One
Segment Three: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One Two
Segment Four: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One
Segment Five: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two
Segment Six: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part One
Segment Seven: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Hatch Chile Pepper season is here and Zapien’s Salsa Grill in Pico Rivera is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability. For the eleventh year, the restaurant and Chef/Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.

At RISÜ in Downtown Long Beach located on the ground floor of The Crest, their goal is to create, serve and showcase fine wines and gourmet food in a fun and enjoyable atmosphere! Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage. RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food. Chef Ryan McNerney joins us with corkscrew securely in hand.

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine with a flair along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or even a bit stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment. The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and the Members-Only Club 33 at Disneyland.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices

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

“Hatch Chile Pepper season is here and Zapien’s Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability”.

Marco Zapien of Zapiens Salsa Grill and Taqueria

“For the eleventh year, the restaurant and Chef / Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.”

“This year’s Hatch Chile Roast on Saturday, Sept. 4 from 8 a.m. – 2 p.m. will be back to its normal format with the roasters directly outside the restaurant along with other unique Hatch Chile items available for sale.” While the roasting is going on the restaurant will feature Hatch Chile menu specials for Breakfast, Lunch and Dinner. Think Hatch Enchiladas Suizes.

“The 2021 roast will be bigger than ever with more roasters running to eliminate wait-times.”

“It’s strongly suggested that cases are reserved in advance. You can select the level of spice – from mild to very hot. Each case is $45 and includes 25 pounds of Hatch Chiles.”

“Chef Marco Zapien’s Hatch Chile cooking demonstration is Wednesday, September 8th at 6 p.m. Participants will learn how to make several Hatch Chile recipes. The menu, now available, will include highlights of Chef MZ’s creativity. Past dishes like Hatch Chile Chile Verde and Hatch Chile Mac ‘n Cheese were crowd-pleasers.”

“Recipes for more than seven different Hatch Chile dishes, including dessert, will be demonstrated and then served for all to enjoy. Class goers will take home recipes and step-by-step directions.”

“And what would a Chef Marco cooking demo be without a raffle? Prizes will range from official Salsa Grill swag to other crave-worthy Melissa’s Produce Hatch Chile signature products.”

Chef Marco Zapien is our guest with roasted Hatch Chiles in hand.

Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

Happy Hour daily plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. RISÜ unusually has their own Wine Club with monthly and bi-monthly options.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

Andrew Sutton of Disney's Grand Californian Resort and Spa

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment.

The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and Club 33 at Disneyland.

“Known for its deep, award-winning wine list, exemplary service and sumptuous dining, Napa Rose features both the prix fixe Vintner Menu and a la carte selections, where Guests can savor wine country cuisine featuring dishes that honor California’s rich culinary bounty, artisan farmers and world-famous winemakers.”

“Coming from the prestigious Auberge Du Soleil in Napa Valley before opening Napa Rose, Chef Andrew Sutton continues telling the story of the wine country through his food. Twenty years later he still continues to garner praise with fresh, innovative cuisine. Chef Sutton and his team can even create a special tasting menu tailored to a Guest’s preferences.”

Chef Andrew Sutton joins us with corkscrew in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices. Examples include Pacific Swordfish, White Seabass and Atlantic Cod.

Congrats to Chef Andrew on his Fried Oyster BLT as served at Raw Bar by Slapfish in Huntington Beach. The Editorial Staff at Nation’s Restaurant News just awarded it as one of the “Six Best Sandwiches in America 2021.” The Fried Oyster BLT is served on sourdough bread with lettuce, tomato, guacamole and creamy lemon herb sauce.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One
Segment Three: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One Two
Segment Four: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One
Segment Five: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two
Segment Six: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part One
Segment Seven: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 437, August 7, 2021: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and Bar

“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”

“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”

“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”

Chef Yvon is our guest with Hatch Peppers in hand.

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Show 335, August 3, 2019: Executive Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and BarIt’s the start of the short, but eagerly anticipated, Hatch Chile season. To celebrate Executive Chef/Partner Yvon Goetz of The Winery Restaurant & Wine Bar in Tustin is hosting a Roasting & Toasting on the Vineyard Hatch Chile afternoon celebration at the original The Winery.

On the menu are beer, Tequila and live music along with a Hatch Chile roasting. Chef Yvon is preparing an incredible assortment of Hatch Chile hors d’oeuvres including Hatch Chile Braised Pulled Pork Tacos and Hatch Chile and Butternut Squash Tamales.

Every guest departs with a copy of the Melissa’s Hatch Chile Cookbook by Sharon Hernandez (Melissa’s Co-Founder) and Melissa’s Corporate Chef Ida Rodriguez and a tote of fresh Hatch Peppers.

Chef Yvon turns up the flavorful heat for us.

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Show 335, August 3, 2019: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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Show 335, August 3, 2019: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part Two

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Check the Melissa’s Website for the Schedule of Hatch Chile Roasting in August & September near you!

Our resident produce authority, Robert Schueller of Melissa’s, continues with all the spicy details.

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Show 237, August 19, 2017: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook

Chef Ida Rodriquez of Melissas World Variety ProduceHatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Gelson’s and Bristol Farms. Check the Melissa’s website for locations, dates and times. The roasting is conveniently included in the price of the case of chiles.

Melissa’s website has lots of good information on Hatch Chiles. Recipes are there, too, including Hatch Chile Guacamole, Hatch Chile Chili and Hatch Chile Salsa.

Melissa’s Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.

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Show 235, August 5, 2017: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioFor some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. Unusually they can be purchased in a range of heats from mild to hot.

It’s no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of Melissa’s Hatch Chile Cookbook with over 150 unique, home-kitchen tested and classic Hatch Chile recipes.

Hatch chiles are so popular savvy folks load up each summer and freeze (in portioned freezer bags) enough roasted chiles to enjoy year-round.

Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

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