Show 338, August 24, 2019: Chef Marco Zapien of Zapien’s Salsa Grill

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Guests will receive copies of all the Hatch-themed recipes including Drink of the Day, Appetizers, Salad, Entrees and Dessert. The seated Dinner features all the items demonstrated by Chef Marco. Guests also receive a gift certificate for a complimentary meal at Zapien’s Salsa Grill on a future visit.

Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten incredible Hatch Chile inspired dishes.

We’ll entice Chef Marco away from the chile roaster for a chat.

Play

Show 335, August 3, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s scrumptious show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always 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. Couldn’t do it without you.

The 2019 OC Fair is on. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, “Chicken Charlie” Boghosian of Chicken Charlie’s. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?

DINE LBC – Long Beach Restaurant Week Week is now in progress and runs through Sunday, August 11th. It’s a prime time to dine in a potential new restaurant discovery in Long Beach. On the menu with us is Steve Nydell, the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant has extended their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX). Founders Gretchen “Nana” Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

It’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 location. On the menu are premium 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. Chef Yvon turns up the flavorful heat for us.

Hatch Chiles, grown only in the Hatch Valley and along 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. The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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

Play

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.

Play

August 3: Chicken Charlie’s, Navy Proof, Georgia’s Restaurant, Hatch Chiles with the Winery and Melissa’s World Variety Produce

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Chicken Charlie” Boghosian, All-Star Food Concessionaire, OC Fair
Segment Three: Steve Nydell, General Manager, Navy Proof Food & Spirits, Long Beach
Segment Four: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part One
Segment Five: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part Two
Segment Six: Executive Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part One
Segment Eight: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part Two

Now an enticing preview of this Saturday’s scrumptious show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always 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. Couldn’t do it without you.

The 2019 OC Fair is on. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, “Chicken Charlie” Boghosian of Chicken Charlie’s. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?

DINE LBC – Long Beach Restaurant Week is now in progress and runs through Sunday, August 11th. It’s a prime time to dine in a possible new restaurant discovery in Long Beach. On the menu with us is Steve Nydell the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant is extending their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX) . Founders Gretchen Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

It’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 premium 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. Chef Yvon turns up the heat for us.

Hatch Chiles, grown only in the Hatch Valley and along 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 The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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

Chicken Charlie Boghosian of Chicken Charlie's FryBQThe 2019 OC Fair is on. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, Chicken Charlie” Boghosian of Chicken Charlie’s.

We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?

The Buffalo Chicken Chimichanga is a tortilla containing mac & cheese, bacon and buffalo chicken, fried and topped off with buffalo ranch and Flamin’ Hot Cheetos.

Fried Hummus is house-made hummus coated with flour and seasonings, served in a pocket of pita bread and topped with sliced tomatoes and a sauce made of plain whole yogurt with tahini sauce.

Steve Nydell of Navy Proof Food and SpiritsDINE LBC – Long Beach Restaurant Week is now in progress and runs through Sunday, August 11th. It’s a prime time to dine in a possible new restaurant discovery in Long Beach. On the menu with us is Steve Nydell the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.

The cuisine at Navy Proof Food and Spirits emphasizes technique and texture to highlight the versatility of seasonal ingredients and locally-sourced seafood and meat. A notable element that earmarks the concept is its highly-developed beverage program led by Steve NydellNavy Proof Food and Spirits General Manager. An approachable cocktail bar with a highly creative team of bespoke bartenders, the restaurant offers guests a rich experience with classic cocktails refreshed and re-imagined. In addition to lunch and dinner service, breakfast service will be offered daily, in addition to a robust happy hour.

Boasting a world-class, bartender driven cocktail program, biodynamic wines and local brews, Navy Proof Food & Spirits guests will enjoy the vast offerings of rare and distinctive spirits plus tableside cocktail service, including the Bargaining Table created with 12 – year rum, averna amaro, coffee liquor, sour cherry bitters. Groups of 2 – 6 can also enjoy the large format Cult of Sailors, made of white rum, grapefruit juice, limejuice, aperol, orgeat (almond syrup) & aromatic bitters.

Gretchen Shoemaker of Georgia's RestaurantWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant is extending their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX).

“Georgia’s Restaurant does not stem from the deep south, but instead a suburb of Philadelphia where high school sweethearts Gretchen and George Shoemaker decided to leave the Keystone State and head west, settling in Lake Forest, CA. It was in their home, where George and Gretchen raised their three daughters, that Gretchen began her successful catering business built on family recipes that delivered a true home-cooked experience. Early every morning, Gretchen would rise to get a start in the kitchen with George by her side playing sous chef, as tunes of Teddy Pendergrass wafted through the air, harmonizing with the sweet and savory aromatics of Gretchen’s Southern soul cuisine.”

“Then, after the untimely passing of George Shoemaker in the early 1990s, everything came to an abrupt halt as the Shoemaker family rallied around one another and Gretchen’s catering business was put on hold. Twenty years later, with all three daughters grown, second daughter Nika Shoemaker-Machado and her husband Marlon Machado approached Gretchen, now known to most as Nana, to all come together and fulfill her lifelong dream of sharing her food on a much grander scale than ever before and they introduced Georgia’s Restaurant, a Southern Restaurant that celebrates authentic Soul Food, while sharing Nana Gretchen and the Shoemaker family’s story of survival, community and love.”

“The Georgia’s Restaurant Menu is undoubtedly a family affair with recipes originating from generations past, adapted, and updated by the present. Guests can start their fabulous feast with an array of Small Bites such as the Piggy Cheese Fries, comprised of crispy fries loaded with slow roasted BBQ pork; Nana Gretchen’s Fried Green Tomatoes made of crispy coated fresh green tomatoes with a lemon aioli, or the finger-licking Chicken Wings, served with a choice of lemon pepper, spicy, mild, crispy, or Georgia’s Restaurant’s signature BBQ seasoning.”

“ For those that love their greens, there is a selection of four bountiful and beautiful Salads starting with the vegetarian friendly Georgia’s House served with spring mix, red onions, tomatoes, and candied pecans; Seafood lovers can rejoice with the Shrimp Salad served with spring mix, roasted corn, red peppers, red onions, tomatoes and a mango sauce; the Tri-Tip Salad bridges the best an omnivore can eat, made with grilled-to-order 1855 Premium Black Angus Choice tri-tip, spring mix, blue cheese, red onions, tomatoes, red peppers and Mandarin oranges, or stay healthy without sacrificing any flavor with the Georgia’s Blue featuring grilled blackened chicken, blue cheese crumbles, romaine lettuce and tomatoes.”

“Fans of Georgia’s Restaurant and newcomers alike can also order up and enjoy one of Georgia’s Specialties such as Gretchen’s Jambalaya cooked to order with shrimp, andouille sausage and chicken, served over pasta or rice, or the Louisiana Tilapia & Shrimp made of spicy grilled tilapia and shrimp, with tomato Creole sauce served over rice. For the best of both worlds, the Chicken & Waffle is sweet and savory, featuring Georgia’s Restaurant signature Fried Chicken on a Belgian Waffle, served with maple syrup and creamy honey butter.”

Founders Gretchen Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

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.

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.

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!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Chicken Charlie” Boghosian, All-Star Food Concessionaire, OC Fair
Segment Three: Steve Nydell, General Manager, Navy Proof Food & Spirits, Long Beach
Segment Four: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part One
Segment Five: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part Two
Segment Six: Executive Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part One
Segment Eight: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part Two

Show 320, April 20, 2019: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

“Ortega stays true to his pocho cuisine-roots by bringing his playful yet gourmet approach to his newest restaurant at The Hanger food hall at the Long Beach Exchange. Most items are priced at under $10, with tacos starting at $2.95, and other standouts like the New Mexico Hatch Chile Cheeseburger and Al Pastor Fries are priced $6.75 and $8, respectively. Amorcito also offers eight various burritos priced at $8.50, among other items. Amorcito is open for normal business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

“Amorcito is open for regular business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

Play

Show 289, September 8, 2018: Show Preview with Co-Host Andy Harris

Program Note for Saturday, Sept. 15th:
Please join us at the special time of 4 to 5:00 p.m. for Saturday afternoon, Sept. 15th only right before the Angels Game.

Now a captivating preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

San Diego area food fans who are pursuing careers in the culinary arts, enology/viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid. Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

Chef/Co-Owner Art Gonzalez’s Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch Chile menu is served lunch and dinner, seven-days. Chef Art has the flavor-packed details.

El Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery. He realized it was time for a change. After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Journalist and Las Vegas insider Al Mancini is a graduate of Seton Hall University and Brooklyn Law School, who began his career in journalism as a music reporter for ABC News Radio in 1996. He moved to Las Vegas to cover Southern Nevada for the network in 2001, and has covered the local dining scene for numerous publications since 2003. Al joined the Las Vegas Review-Journal as a Staff Writer in 2016. Al got to know the celebrated Robin Leach over all those years. Al joins us to share a side of Robin that you probably don’t know from just seeing him on television.

It’s California Wine Month and we’re celebrating in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Turtle Rock Vineyards is a small, family-owned winery located in Paso Robles founded by Don & Claudia Burns. “Our winemaking philosophy is simple, you can’t make great wine without great fruit. We source our fruit from some of the finest vineyards in the Templeton Gap area of Paso Robles. Through sustainable farming practices, low yields, and harvesting at optimal ripeness, we are able to make wines with both intensity and balance. We hope these wines reflect the beauty of the wonderful places these grapes are grown as well as the people who nurture them.” Claudia Burns uncorks it for us.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” We’re thinking totally wacky food news…

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

Play

Show 289, September 8, 2018: Chef/Co-Owner Art Gonzalez, Panxa Cocina, Long Beach

Arthur GonzalezChef/Co-Owner Art Gonzalezs Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch Chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch Chile menu is served lunch and dinner, seven-days.

The month-long culinary event, led and inspired by Panxa Cocina’s Executive Chef/Co-Owner Arthur Gonzalez in collaboration with the Chile Pepper Institute’s Co-Founder, Director, and world renowned chile pepper breeder Dr. Paul Bosland, will include diverse programming surrounding the distinctly New Mexican Hatch green chile. Dr. Paul Bosland will be consulting with Chef Gonzalez on the tasting menu to provide guests with the most flavorful chiles available within September’s peak harvest season.

Panxa Cocina’s Hatch Chile Month tasting menu will be available for lunch and dinner featuring authentic Southwestern favorites with highlights including Heirloom Blue Corn Quesadilla with roasted Hatch chile jam, squash blossom, and house queso fresco; and Wagyu Country Fried Steak with Hatch chile gravy.

There is even a Hatch chile libation. The Down the Hatch is made with Union Mezcal, lime, agave, raw green Hatch chile and Aperol. Cheers…

On Saturday, September 15 and Sunday, September 16 from 12-5 p.m., Panxa Cocina will transform a dedicated outdoor space steps from the restaurant to serve as the ultimate “chile roast-out” so guests can have the opportunity to see the roasting firsthand and take home the beloved Southwestern ingredient to enjoy in their own homes. The roasted Hatch chiles freeze well.

Chef Art has the flavor-packed details.

Play

September 8: AIWF San Diego, Panxa Cocina, R6 Distillery, Al Mancini, Napa Valley Grille, Turtle Rock Vineyards

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Lisa Lipton, Esq., The American Institute of Wine & Food, San Diego Scholarship Chair
Segment Three: Chef/Co-Owner Art Gonzalez, Panxa Cocina, Long Beach
Segment Four: Rob Rubens, Proprietor & Head Distiller, R6 Distillery & Smoky Hollow Tasting &amp Taproom, El Segundo
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal, Las Vegas
Segment Six: General Manager Brian Cousins, Executive Chef Kenny Spost, Napa Valley Grille, Westwood
Segment Seven: Claudia Burns, Owner, Turtle Rock Vineyards, Paso Robles
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now a captivating preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

San Diego area food fans who are pursuing careers in the culinary arts, enology/viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid. Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

Chef/Co-Owner Art Gonzalez’s Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch chile menu is served lunch and dinner, seven-days. Chef Art has the flavor-packed details.

El Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery.  He realized it was time for a change.  After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Journalist and Las Vegas insider Al Mancini is a graduate of Seton Hall University and Brooklyn Law School, who began his career in journalism as a music reporter for ABC News Radio in 1996. He moved to Las Vegas to cover Southern Nevada for the network in 2001, and has covered the local dining scene for numerous publications since 2003. Al joined the Las Vegas Review-Journal as a Staff Writer in 2016. Al got to know the celebrated Robin Leach over all those years. Al joins us to share a side of Robin that you probably don’t know from just seeing him on television.

It’s California Wine Month and we’re celebrating in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Turtle Rock Vineyards is a small, family-owned winery located in Paso Robles founded by Don & Claudia Burns. “Our winemaking philosophy is simple, you can’t make great wine without great fruit. We source our fruit from some of the finest vineyards in the Templeton Gap area of Paso Robles. Through sustainable farming practices, low yields, and harvesting at optimal ripeness, we are able to make wines with both intensity and balance. We hope these wines reflect the beauty of the wonderful places these grapes are grown as well as the people who nurture them.” Claudia Burns uncorks it for us.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” We’re thinking totally wacky food news…

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

Lisa LiptonSan Diego area food fans who are pursuing careers in the culinary arts, enology / viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid.

The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff, and others to promote a forum for the study and enjoyment of gastronomy. The AIWF is dedicated to advancing the understanding, appreciation, and quality of wine and food through fun educational experiences in support of its Days of Taste® and Scholarship programs.

The AIWF, San Diego Chapter awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. All schools must be accredited and offer continuous relevant hands-on, in-person experience (not online). Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine/beverage in the area. The scholarship money may be used for study within or outside of San Diego County.

Applications will be accepted until October, 1 2018. Select applicants will be notified of an interview sometime in October.

Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

Arthur GonzalezChef/Co-Owner Art Gonzalezs Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch Chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch Chile menu is served lunch and dinner, seven-days.

The month-long culinary event, led and inspired by Panxa Cocina’s Executive Chef/Co-Owner Arthur Gonzalez in collaboration with the Chile Pepper Institute’s Co-Founder, Director, and world renowned chile pepper breeder Dr. Paul Bosland, will include diverse programming surrounding the distinctly New Mexican Hatch green chile. Dr. Paul Bosland will be consulting with Chef Gonzalez on the tasting menu to provide guests with the most flavorful chiles available within September’s peak harvest season.

Panxa Cocina’s Hatch Chile Month tasting menu will be available for lunch and dinner featuring authentic Southwestern favorites with highlights including Heirloom Blue Corn Quesadilla with roasted Hatch chile jam, squash blossom, and house queso fresco; and Wagyu Country Fried Steak with Hatch chile gravy.

On Saturday, September 15 and Sunday, September 16 from 12-5 p.m., Panxa Cocina will transform a dedicated outdoor space steps from the restaurant to serve as the ultimate “chile roast-out” so guests can have the opportunity to see the roasting firsthand and take home the beloved Southwestern ingredient to enjoy in their own homes. The roasted Hatch chiles freeze well.

Chef Art has the flavor-packed details.

Rob RubensEl Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery.  He realized it was time for a change.

After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Product highlights include R6 Vodka, R6 Blue Corn Bourbon, R6 Bourbon, R6 Rye, R6 Single Malt Whiskey, R6 Wheat Whiskey and R6 Rum.

Al ManciniJournalist and Las Vegas insider Al Mancini is a graduate of Seton Hall University and Brooklyn Law School, who began his career in journalism as a music reporter for ABC News Radio in 1996. He moved to Las Vegas to cover Southern Nevada for the network in 2001, and has covered the local dining scene for numerous publications since 2003. Al joined the Las Vegas Review-Journal as a Staff Writer in 2016.

Al got to know the celebrated Robin Leach (“Lifestyles of the Rich & Famous”) over all those years. First it was crossing paths with Robin frequently at the numerous, high-profile Vegas red carpet events they both covered. Robin was already a contributor to the Las-Vegas Review-Journal when Al joined the paper in 2016.

Al joins us to share a side of Robin that you probably don’t know from just seeing him on television. Robin Leach was an unrivaled champion of promoting Las Vegas as a world class destination. Also, very charitable.

Brian CousinsIt’s California Wine Month and we’re popping the cork in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Their contribution to California Wine Month is the special menu pairing of “Three Cabs & a Burger.” It’s their Glendon Burger (with Blue Cheese, Rosemary Maple Cured Bacon & Sweet Onion Relish) with 2015 Ramey Cabernet Sauvignon Napa Valley, 2014 Foley Johnson Cabernet Rutherford and 2013 Vine Cliff Cabernet Oakville.

Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Claudia BurnsTurtle Rock Vineyards is a small, proudly family -owned winery located in Paso Robles founded by Don & Claudia Burns. “Our winemaking philosophy is simple, you can’t make great wine without great fruit. We source our fruit from some of the finest vineyards in the Templeton Gap area of Paso Robles. Through sustainable farming practices, low yields, and harvesting at optimal ripeness, we are able to make wines with both intensity and balance. We hope these wines reflect the beauty of the wonderful places these grapes are grown as well as the people who nurture them.”

“Turtle Rock Vineyards began because of Don’s love for the area where he grew up. He moved to a small property on Willow Creek Road when he was 12. The property was nestled in the Templeton Gap at 1150 feet of elevation and owned by his uncle, Tom Westberg. Realizing the potential of the property Tom planted almost 4 acres of vines, mostly Zinfandel, in the mid-eighties. Don graduated from Mission High School then moved on to Ag Business at Cal Poly. Needing a change, Don knew he wanted leave the small town of Templeton and see what else was out there.”

“In 1999 he began a two -year sailboat trip through Central America that ended in Palm Beach, FL. There, Don began working at Ruth’s Chris Steakhouse where his love of wine was sparked again. With access to wine from all over the world, his fondness for the Rhone Valley began to emerge. Don would come back many harvests and work alongside of his longtime friend, Justin Smith of Saxum. He knew it was only a matter of time before he would return home.”

“It took him a little longer than he thought because he met the love of his life Claudia. Soon there was a beautiful beach wedding and the birth of their pride and joy Willow. In June 2008 it was finally time to return home. After a two- week cross country adventure with their six- month old baby girl and 15-year old dog, they arrived in Paso Robles. It was then that Tom and his wife Peggy gave Don an amazing opportunity. He was able to bring the small family vineyard back to life and reintroduce the family label, Westberg Cellars. With guidance from Tom, they opened a tasting room in a small barn on the Westberg property and poured primarily Zinfandel, Sangiovese and Chardonnay.”

“When Don was not working on the Westberg property he was next door interning with Justin Smith. That time solidified his decision on the kind of wine he wanted to make. Because the Rhone varietals were so different from the Westberg label he knew they had to come up with a new brand. Don and Claudia thought about it a lot. One day at the tasting room there was an “Aha” moment when Willow was playing with one of the farm dogs sitting on a “turtle rock”. It was a big calcareous limestone rock pulled from the Westberg vineyard years ago. Over time the rocks wear down and look like the back of a turtle shell. That was it, Turtle Rock was born…”

Claudia Burns uncorks it all for us.

Andrew Gruel and his son WilliamChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” We’re thinking totally wacky food news…You’ll be surprised.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Lisa Lipton, Esq., The American Institute of Wine & Food, San Diego Scholarship Chair
Segment Three: Chef/Co-Owner Art Gonzalez, Panxa Cocina, Long Beach
Segment Four: Rob Rubens, Proprietor & Head Distiller, R6 Distillery & Smoky Hollow Tasting &amp Taproom, El Segundo
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal, Las Vegas
Segment Six: General Manager Brian Cousins, Executive Chef Kenny Spost, Napa Valley Grille, Westwood
Segment Seven: Claudia Burns, Owner, Turtle Rock Vineyards, Paso Robles
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 288, September 1, 2018: Show Preview with Co-Host Andy Harris

Happy Labor Day Weekend to all.

Now an enticing preview of Saturday’s appetizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

TV and radio personality, syndicated journalist, best-selling author, and food consultant Linda Gassenheimer is always looking to save time and still create flavor-packed, family-friendly meals. Her latest work has been for the American Diabetes Association. Solving the global epidemic of diabetes is a vital subject for our nation’s health. What should we be eating?  Linda Gassenheimer, author of 7 cookbooks published by the American Diabetes Association, has some flavorful answers for you and your loved ones in he 12-Week Diabetes Cookbook – Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners. We’ll meet her.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will host a daytime Hatch Chile Roast on September 8th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 8th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

It may be “Time for Dodger Baseball” but a big attraction at Dodger Stadium for home games is always the tempting variety of food and beverage items. Executive Chef Ryan Evans of Levy Restaurants is in his 2nd season with The Dodgers as top toque. Chef Ryan’s theme for 2018 is “flavors of the city.” As baseball season is drawing to a close we’ll find out what the big hits have been on the Chavez Ravine menu lineup this year.

Chef Frank Ostini’s Hitching Post 2 restaurant in Buellton is a beloved local institution. Chef Frank and Gray Hartley are the creators and winemakers of Hitching Post Wines made famous around the world in the Academy Award-winning feature motion picture, Sideways, released in 2004. Surprisingly there has never been a Hitching Post Wines Tasting Room until just recently. Chef Frank Ostini takes us on a tour of the just uncorked Hitching Post Wines Tasting Room conveniently located next door to the Restaurant on E. Highway 246 in Buellton.

THE RANCH Restaurant, hidden in plain sight in Anaheim, is located next door to THE RANCH Saloon and features true American regional cuisine. The high-profile culinary team at THE RANCH cooks from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of The Farm. The Golden Foodie Awards are the People’s Choice Food Awards for Orange County. THE RANCH has been nominated for an impressive 5 Golden Foodies this year. Opening Executive Chef Michael Rossi joins us with a tasty update.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” When it comes to shellfish, clams are probably more of a staple on the East Coast. Clams are high in protein and versatile in the kitchen. Chef Andrew will provide the tasty basics. What do you use clam juice for, anyway? Also does a clam really belong on a pizza?

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

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Show 288, September 1, 2018: Chef Marco Zapien, Zapien’s Salsa Grill and Taqueria

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will orchestrate a daytime Hatch Chile Roast on September 8th where supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. A good tip is to reserve your case in advance.

Also on Saturday, September 8th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. Enjoy all-you-can-eat, and hand-made Tortillas, Champagne and Mimosas for a modest $24 per guest. Think Hatch “Macadillo” with macaroni baked in a spiced cheese sauce with Hatch Chile picadillo.

We’ll entice Chef Marco away from the rotating chile roaster for a flavorful chat.

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