Show 445, October 2, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Andy Harris at the KLAA Studios

It’s the 9th Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to all our loyal listeners over the years for being part of the Saturday morning fun. More years of food fun ahead…

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater (Hollywood & Highland) in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and Santa Maria BBQ with Chef Frank Ostini.

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. “A just released feature documentary, “Man In The Field: The Life and Art of Jim Denevan,” chronicles his memorable achievements. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” The Director of “Man in The Field,” Patrick Trefz, is our guest.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills. Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight, five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles. The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Proprietor Brent Miller joins us to tap the keg of all things Luchador Brewing Co.

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open in an expanded space in Temecula. They are sponsors of Save The Brave.

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

Play

Show 445, October 2, 2021: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One

Frank Ostini of Hitching Post II

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini.

“On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.”

“Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.”

The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016.

A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post.

“Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.”

Chef Frank also remembers acclaimed Santa Barbara County Winemaker Jim Clendenen of Au Bon Climat who unexpectedly passed away earlier this year.

The Restaurant and Tasting Room are open Wednesday through Sunday. Closed on Monday and Tuesday.

Play

Show 445, October 2, 2021: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two

Frank Ostini of Hitching Post II

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re now continuing talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini.

“On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.”

“Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.”

The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016.

A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post.

“Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.”

The Restaurant and Tasting Room are open Wednesday through Sunday. Closed on Monday and Tuesday.

Play

October 2: 9th Anniversary Show with Eric Klein, Hitching Post II, Patrick Tretz, Luchador Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering
Segment Three: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One
Segment Four: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two
Segment Five: Director Patrick Trefz, “Man in The Field: The Life and Art of Jim Denevan” – Documentary
Segment Six: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One
Segment Seven: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills 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.

Andy Harris at the KLAA Studios

It’s the 9th Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to all our loyal listeners over the years for being part of the Saturday morning fun.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and Santa Maria BBQ with Chef Frank Ostini.

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, “Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field : The Life and Art of Jim Denevan, chronicles his memorable achievements. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” The Director of “Man in The Field,”Patrick Trefz, is our guest.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight, five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles. The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Proprietor Brent Miller joins us to tap the keg of all things Luchador Brewing Co.

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open in an expanded space in Temecula. They are sponsors of Save The Brave.

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

Eric Klein of Wolfgang Puck Catering

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

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue. Last Saturday night they catered the glitzy, star-studded Opening Gala for The Academy Museum of Motion Pictures. Talk about pressure!

Starting on Monday they are responsible for the transplanted Spago restaurant at the BNP Paribas Open at Indian Wells Tennis Garden.

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

Frank Ostini of Hitching Post II

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini.

“On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.”

“Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.”

The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016.

A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post.

“Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.”

Director Patrick Tretz

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field: The Life and Art of Jim Denevan, chronicles his memorable achievements.

““MAN IN THE FIELD” profiles pioneering artist and chef Jim Denevan, founder of “Outstanding in the Field,” a radical alternative to the conventional dining experience. The documentary intimately reveals Denevan’s artistic and culinary gifts with land art in epic geometric formations alongside grand dinners in beautiful natural settings. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.”

The Director of “Man in The Field,” Patrick Trefz is our guest.

Brent Miller of Luuchador Brewing

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! “Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles”

The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Think Carne Asada Fries with crinkle cut fries, carne asada, queso sauce, pico de gallo and crema ; Gorditas with a handmade masa shell, refried beans, shredded lettuce, queso fresca stuffed with the guest’s choice of Carne Asada, Pollo Asado, Carnitas, Al Pastor or Picadillo; Taco de Pescado with Mahi-Mahi fried or grilled, cabbage, lime-crema and pico de gallo; and Poblano Gordo with a roasted poblano chile, picadillo, rice, queso, tomato-serrano sauce and served with fresh chips.

Growlers & crowlers are available for take-out. Think Los Banditos Hazy DIPA with Amarillo, Cascade and NZH hops and Nutty Samoan Nut Brown Ale with macadamias and toasted coconut.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open on a grander scale in Temecula. They are sponsors of Save The Brave.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering
Segment Three: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One
Segment Four: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two
Segment Five: Director Patrick Trefz, “Man in The Field: The Life and Art of Jim Denevan” – Documentary
Segment Six: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One
Segment Seven: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 375, May 30, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now as dine-in slowly returns at greatly reduced capacity restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it every week without the enthusiastic encouragement of the foodie community.

“Under the umbrella of Palm Springs Preferred Small Hotels Palm Springs is home to almost 80 extraordinary small boutique hotels of exceptional architectural & cultural diversity. From quaint inns and quietly secluded bungalows to hip and modern poolside-hangouts, they cater to the spectrum of Palm Springs travelers’ tastes. Whether you want to disappear for a couple of days, or dive into the Palm Springs adventure of a lifetime, the visionary hoteliers make it their mission to get to know their guests and create a memorable stay in this distinctly fashionable desert oasis.” With the boutique hotels in Palm Springs poised to reopen and again welcome guests we’re joined by Kimberli Munkres and hotelier and restaurateur Karina Castenda.

Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He co-hosted (and co-created) the show for the first 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and many more shows. “Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award. Season 2 of “Ready Jet Cook” is in preproduction. We’re back in the kitchen with Chef Jet.

It’s hard to believe but until fairly recently Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in August of 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with the bonus of lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 Restaurant in Buellton. The Tasting Room is still temporarily on hiatus but Hitching Post 2 has reopened for pick-up and delivery. Hitching Post Wine packages To-Go available, too. We nudge Chef Frank away from his Santa Maria style BBQ grill (lunch is on) to share the details.

“From Los Angeles-based cooking instructor and author of Kitchen Matters, Pamela Salzman, comes Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less – a cookbook complete with quick, delicious meals and kitchen hacks that make home cooking a breeze. This is the book you will reach for time and again when you need to make something quick but nutritious. Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner – and almost everything can be made in thirty minutes or less.” Pamela Salzman is our guest.

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 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 starting to come back but with a lot of new rules. Take-out / delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Takeout packaging is now of concern. Is it finally becoming more green and recyclable? How about affordability ? We’ll “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

Show 375, May 30, 2020: Chef Frank Ostini of Hitching Post 2 Restaurant & Hitching Post Wines

Frank Ostini of Hitching Post IIIt’s hard to believe but until fairly recently Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in August of 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with the bonus of lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 Restaurant in Buellton.

The Tasting Room is still on temporary hiatus but Hitching Post 2 has reopened for pick-up and delivery. Hitching Post Wine packages available, too. Lunch service with wine available by the glass has returned outside under a covered canopy in the picnic area adjacent to the Tasting Room. (Closed on Monday & Tuesday.)

“The Hitching Post 2 blends traditional Santa Maria Barbecue with eclectic local ingredients and award -winning wines for an exciting cuisine that is uniquely its own.”

Chef Frank has put together an impressive Take Home Dinner for Four (Hitching Post BBQ Box) that is delivered to Los Angeles (pick-up at Mar Vista Restaurant every other Tuesday) via Los Alamos Delivers. It includes 1 lb. Prime Top Sirloin Steak, 1 lb. Natural Pork Back Ribs, ½ BBQ’d Fresh Natural Chicken and sides of BBQ’d Baked Potatoes, Rice Pilaf, Assorted Vegetables, Roots Farm Green Salad, Garlic Bread and Salsa. Comes chilled and ready to re-warm at home.

We nudge Chef Frank away from his Santa Maria style BBQ grill to share the details.

Play

May 30: Jet Tila, Palm Springs Preferred Small Hotels, Hitching Post 2, Pamela Salzman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Palm Springs Preferred Small Hotels with Kimberli Munkres and Hotelier Karina Castenda Part One
Segment Three: Palm Springs Preferred Small Hotels with Kimberli Munkres and Hotelier Karina Castenda Part Two
Segment Four: Chef Jet Tila Part One
Segment Five: Chef Jet Tila Part Two
Segment Six: Chef Frank Ostini of Hitching Post 2 Restaurant & Hitching Post Wines
Segment Seven: Cooking Instructor Pamela Salzman with Quicker Than Quick
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now as dine-in slowly returns at greatly reduced capacity restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it every week without the enthusiastic encouragement of the foodie community.

“Under the umbrella of Palm Springs Preferred Small Hotels Palm Springs is home to almost 80 extraordinary small boutique hotels of exceptional architectural & cultural diversity. From quaint inns and quietly secluded bungalows to hip and modern poolside-hangouts, they cater to the spectrum of Palm Springs travelers’ tastes. Whether you want to disappear for a couple of days, or dive into the Palm Springs adventure of a lifetime, the visionary hoteliers make it their mission to get to know their guests and create a memorable stay in this distinctly fashionable desert oasis.” With the boutique hotels in Palm Springs poised to reopen and again welcome guests we’re joined by Kimberli Munkres and hotelier and restaurateur Karina Castenda.

Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He co-hosted the show for the first 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and many more shows. “Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award. We’re back in the kitchen with Chef Jet.

It’s hard to believe but until fairly recently Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in August of 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with the bonus of lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 Restaurant in Buellton. The Tasting Room is still on hiatus but Hitching Post 2 has reopened for pick-up and delivery. Hitching Post Wine packages To-Go available, too. We nudge Chef Frank away from his Santa Maria style BBQ grill to share the details.

“From Los Angeles-based cooking instructor and author of Kitchen Matters, Pamela Salzman, comes Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less – a cookbook complete with quick, delicious meals and kitchen hacks that make home cooking a breeze. This is the book you will reach for time and again when you need to make something quick but nutritious. Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner – and almost everything can be made in thirty minutes or less.” Pamela Salzman is our guest.

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 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 starting to come back but with a lot of new rules. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Takeout packaging is now of concern. Is it finally becoming more green and recyclable? How about affordability ? We’ll “Ask the Chef.”

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

Kimberli Munkres of Palm Springs Preferred Small Hotels“Under the cooling umbrella of Palm Springs Preferred Small Hotels Palm Springs is home to almost 80 extraordinary small boutique hotels of exceptional architectural & cultural diversity. “From quaint inns and quietly secluded bungalows to hip and modern poolside-hangouts, they cater to the spectrum of Palm Springs travelers’ tastes. Whether you want to disappear for a couple of days, or dive into the Palm Springs adventure of a lifetime, the visionary hoteliers make it their mission to get to know their guests and create a memorable stay in this distinctly fashionable desert oasis.”

“And as Palm Springs locals, they have dedicated themselves to creating a home away from home for each guest, infused with a sense of community.”

With the boutique hotels in Palm Springs poised to reopen and again welcome guests we’re joined by Kimberli Munkres and hotelier and restaurateur Karina Castenda.

Karina Castenda of Los Arboles HotelKarina Castenda is part of the family who owns Los Arboles Hotel (a Palm Springs Preferred Small Hotel) and the pair of El Mirasol Mexican restaurants. The original (and still operating) El Mirasol opened in 1985.

“A charming, historic boutique Palm Springs resort and home to the iconic El Mirasol Mexican Restaurant and bar, Los Arboles Hotel features 21 well-appointed rooms, heated pool, Jacuzzi, room service and is located walking distance from downtown shopping, dining, and nightlife.”

Jet Tila and a heritage pig at Cochon 555 in 2013Food Network’s Chef Jet Tila is well-known to the “SoCal Restaurant Show’s” listeners. He was the co-host of the radio show for the initial 2 years. You’ve seen him on “Iron Chef America” as Alton Brown’s well-informed Floor Reporter, “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Beat Bobby Flay” and more shows.

Ready Jet Cook – How to Make Pad Thai with Jet Tila” airing on FoodNetwork.com and YouTube was nominated for a prestigious James Beard Foundation Award this year. The series “Ready Jet Cook” is also up for a Daytime Emmy Award.

Chef Jet is about to launch an unusual interactive cooking class series for charity on the Zoom platform. He’s also creating new dishes for Pei Wei.

A third cookbook is in the works for Chef Jet. We’ll get a preview.

We’re in the kitchen with Chef Jet.

Frank Ostini of Hitching Post IIIt’s hard to believe but until fairly recently Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in August of 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with the bonus of lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 Restaurant in Buellton. The Tasting Room is still on hiatus but Hitching Post 2 has reopened for pick-up and delivery. Hitching Post Wine packages available, too.

“The Hitching Post 2 blends traditional Santa Maria Barbecue with eclectic local ingredients and award -winning wines for an exciting cuisine that is uniquely its own.”

Chef Frank has put together an impressive Take Home Dinner for Four (Hitching Post BBQ Box) that is delivered to Los Angeles (pick-up at Mar Vista Restaurant every other Tuesday) via Los Alamos Delivers. It includes 1 lb. Prime Top Sirloin Steak, 1 lb. Natural Pork Back Ribs, ½ BBQ’d Fresh Natural Chicken and sides of BBQ’d Baked Potatoes, Rice Pilaf, Assorted Vegetables, Roots Farm Green Salad, Garlic Bread and Salsa. Comes chilled and ready to re-warm at home.

We nudge Chef Frank away from his Santa Maria style BBQ grill to share the details.

Pamela Salzman“From Los Angeles-based cooking instructor and author of Kitchen Matters, Pamela Salzman, comes Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less– a cookbook complete with quick, delicious meals and kitchen hacks that make home cooking a breeze.”

“Life, whether one works outside the home or not, is really, really busy. In a perfect world, we would write out our meal plans for the week, shop accordingly, and cook nutritious meals every day with ease. But some days, the orthodontist visit runs late, or there’s more traffic than usual, or the chicken was never defrosted. And some days, we just don’t have the energy to cook for an hour even if we have the time.”

Quicker Than Quick is the book you will reach for time and again when you need to make something quick but nutritious. In her second cookbook, Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner – and almost everything can be made in thirty minutes or less.”

“These inventive sheet pan dinners, stovetop skillet meals, Instant Pot recipes, and quick versions of time-consuming comfort foods require minimal hands-on time and don’t use exotic, hard-to-find ingredients. Equally useful are the techniques and tricks that teach you great ways to hack your meals, without sacrificing quality.”

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 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 as dine-in now slowly returns. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Takeout packaging is now of concern because its everywhere. Is it finally becoming more green and recyclable? How about affordability? We’ll “Ask the Chef.”

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Palm Springs Preferred Small Hotels with Kimberli Munkres and Hotelier Karina Castenda Part One
Segment Three: Palm Springs Preferred Small Hotels with Kimberli Munkres and Hotelier Karina Castenda Part Two
Segment Four: Chef Jet Tila Part One
Segment Five: Chef Jet Tila Part Two
Segment Six: Chef Frank Ostini of Hitching Post 2 Restaurant & Hitching Post Wines
Segment Seven: Cooking Instructor Pamela Salzman with Quicker Than Quick
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Show 342, September 28, 2019: Chef Frank Ostini of Buellton’s Hitching Post II and Hitching Post Wines

Frank Ostini of Hitching Post IIThe Sideways Fest is a weekend (October 18th thru 20th) celebrating the 15th anniversary of “Sideways” The movie. The continuing, positive impact it’s had on tourism in the Santa Ynez Valley is incalculable.

Kick off the Sideways Fest 15 -year anniversary celebration weekend (October 18th) with a special “Sideways” Movie Experience under the stars at the Solvang Festival Theatre. Wine Tasting and panel discussion with Sideways personalities follows the screening at Solvang Theater Fest!

Saturday, October 19th is the Sideways Shuttle Tour from 11:00 a.m. to 5:00 p.m. Guests will get to hop on the Shuttle and experience the Sideways Tour first hand! The tour features special stops from “Sideways” that include Sideways Inn, Peake Ranch, Hitching Post II, Ostrich Land and the Solvang Restaurant!

The Weekend concludes with the Sideways Wine Festival in Buellton’s River View Park on Sunday afternoon, October 20th from 12 Noon to 4:00 p.m. Over 40 Santa Rita Hills and Santa Barbara County wineries will be on site for guests to sample from!

Chef & Winemaker Frank Ostini of Hitching Post II and Hitching Post Wines is our tour guide.

Special note for River Cruise Fans… From March 26th to April 2nd 2020 Frank & Jami Ostini are guiding a special wine cruise along the Rhine and Moselle rivers, visiting Switzerland, French Alsace, Germany and Luxenbourg on AmaWaterways. For info contact Travel Agent Marie Cradle

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Show 320, April 20, 2019: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild

Barbara FairchildThe Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception in the calming lower gardens at Redbird and seated Dinner & Live Auction upstairs at Redbird and seated Dinner & Live Auction upstairs at Redbird.

A limited number of “Reception Only” tickets have just been released. At $100 per guest it’s a real bargain. The 90-minute Reception features a delectable selection of hors d’oeuves, free-flowing No 1 Cuvee Methode Traditionelle sparkling wine from New Zealand, Pinks Rose from Hitching Post Wines, premium craft beers from El Segundo Brewing Co., and signature handcrafted cocktails by Anthony Greco, C-CAP Alumnus (Lukshon) highlighting Greenbar Tequila and Ford’s Gin

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Show 312, February 23, 2019: Show Preview with Co-Host Andy Harris

Now a salivating preview of Saturday’s incredibly delectable 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, and upon careful reflection, that’s probably a pretty good thing… As always we greatly appreciate you being a part of our loyal listening audience.

Thre Landsby Hotel in SolvangWe’re live from The Landsby boutique hotel in historic Solvang in the heart of the Santa Ynez Valley. Solvang has been recognized by USA Today as one of America’s Ten Best Small Historic Towns. It’s a delectable taste of Denmark without the long flight. Think Ableskiver, a popular Danish dessert (pancake balls) served with raspberry jam and a dusting of powdered sugar. Also artisan Danish chocolate confections along with mouthwatering, freshly-baked butter cookies with not even a hint of preservatives…

It’s hard to believe but before last year Hitching Post Wines (made famous in the Oscar-winning, 2004 feature motion picture, Sideways, never had a tasting room. That all changed for the better last year when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with lunch service delivered piping hot from Hitching Post 2) adjacent to Chef Ostini’s Hitching Post 2 in Buellton. Gray & Frank pop the cork on a bottle of their signature Highliner for us.

Our broadcast host is The Landsby, the newest and possibly the most innovative hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel offers warm hospitality and refined, stylish accommodations. Hospitality veteran Barry Prescott, The Landsby’s meticulous General Manager, is our guest.

In the last three years the Chumash Casino Resort has expanded to 320 rooms and 58 suites. It’s a AAA Four Diamond rated property. The 135 foot tall Hotel Tower provides guests exquisite views of the Santa Ynez Valley. Food options range from specialty Tacos and fresh Sushi in the Food Court to formal dining with a deep wine list in The Willows Steakhouse. On the guest menu is Paul Hohe, the Director of Food & Beverage for Chumash.

Located in Solvang, California, the Danish capital of America, Ingeborg’s Danish Chocolate Factory was first opened in 1961. The traditional chocolate recipes were first brought to Solvang by Ingeborg Larsen, a chocolate dipper in one of Denmark’s largest chocolate factories. Ingeborgs is now safely in the hands of Kim and Carol Jensen who have preserved the tradition of Danish artisan chocolate making. Kim joins us in sweet conversation.

Lucas & Lewellen Estate Vineyards, established in 1996, owns and farms three vineyards in Santa Barbara County. They have been supplying grapes to some of the finest wineries in California for decades. Lucas & Lewellen believes that quality begins in the vineyard, where all the work is done by hand and standards of uncompromising quality are maintained. Co-Proprietor Royce Lewellen is our guest.

Tracy Farhad is the Executive Director of the Solvang Conference & Visitors Bureau. “We are at your service.” “Whether you are a visitor trying to arrange for a family reunion or wedding; or a travel industry professional needing extra assistance while planning a trip to Solvang, the Solvang CVB can be your liaison for coordinating essential details.”

Tracy joins us with a preview of the upcoming 27th Annual “Taste of Solvang.”

Mad & Vin is the well-received, destination restaurant and bar at The Landsby. It’s farm-to-kitchen fresh ingredients for Breakfast, Lunch & Dinner as Chef Beto Huizar shops at Solvang’s Wednesday afternoon Farmers Market. Chef Beto escapes the busy kitchen and is our guest.

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

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