Show 405, December 26, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season.

Our thoughts turn to festive Holiday entertaining at home for New Year’s Eve. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? Chef Andrew suggests the reverse sear resulting in a great crust on the roast. We’ll “Ask the Chef.”

“Here are some basics on a reverse sear: Slow roast your meat at 250F in the oven (rub with butter and/or herbs if you want), then remove from the oven when it hits 120 degrees F. Pat it dry, then sear in a pan to finish and baste. Perfect crust. Let sit for 15 minutes before carving.”

“By slow roasting first at a low temp you are allowing the enzymes to break down the meat more. In addition, it reduces the moisture and allows the meat to sear harder and crispier at the end. Plus, it’s not as messy.”

Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It’s gaining significant attention nationally. As of this posting over $136,000 has been raised. This doesn’t include the sales of the Community Burger at Slapfish Huntington Beach where 100 percent of the receipts are donated to assist struggling restaurant workers. (No expenses to cover food costs are deducted from the donation. Expenses are underwritten by West Coast Prime Meats & Slapfish.)

Play

Show 404, December 19, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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

Glasspa in Dana Point celebrated its first year in business last week. “Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect.” Pre-batched cocktails are also on the Glasspar Seafood Market menu.

The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with quality ingredients with Chef Jason McClain.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are creatively coping with all the severe COVID 19 restrictions. Al also comments on popular Vegas chef Mike Minor’s (known for ethereal barbecue, too) departure from Border Grill Las Vegas after a lengthy tenure with a pending move to San Diego.

“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. (“Make Sausage Not War”) has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.

““Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created his interpretation of the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table.” It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to directly benefit local, out-of-work and struggling restaurant workers. (This is outside of Slapfish employees.) It all starts with the overstuffed Community Burger. 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

December 19: Glasspar, Jessica Dupuy, Callaghan Vineyards, Philly Jay’s Steaks, Al Mancini, Seoul Sausage, Zac Young

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Glasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect. Pre-batched cocktails are also on the Glasspar Seafood Market menu.

The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the severe COVID 19 restrictions. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.

“Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table. It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. 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!

Rob Wiilson of GlassparGlasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he has launched a reimagined Wednesday and Saturday afternoon seafood market from Noon to 4:00 p.m. while the ban on dine-in remains in effect.

Pre-batched Holiday cocktails are also on the Glasspar Seafood Market menu. Bottles of wine from Glasspar’s cellar are available with a 30 per cent discount from the list pricing.

Guests have the opportunity to buy the freshest seafood at better-than-supermarket prices. Available seafood includes Alaskan King Crab Legs, Local Swordfish, Ahi Tuna, Oysters, Salmon, Scallops and more.

As an added treat Glasspar’s pastry chef, Jasmine Bishop, bakes special sweet treats for each seafood market day.

Glasspar (in normal times) is a classic American seafood hall – redefined. Executive Chef and Owner Rob Wilson presents a menu that is thoughtfully sourced, respectfully prepared, and creatively presented. Glasspar is the best of both coasts, delivering a true East Coast-style seafood dining hall brought to the West coast and given an elevated fresh California artisanal feel.

Sommelier Jessica DupuyThe wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics.

Our able guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

“Based in Austin, Texas, Jessica Dupuy is a wine, spirits, food, and travel writer, as well as a speaker and consultant. She is also a regular contributor for Texas Monthly magazine and Forbes.com. She’s a Certified Sommelier, a Certified Specialist of Wine and Spirits, and a Level 4 Diploma candidate for the Wine and Spirits Educational Trust.”

Kent Callaghan of Callaghan Vineyards“Founder and Owner Kent Callaghan (Callaghan Vineyards) and his parents (Harold and Karen) planted their Buena Suerte Vineyard in May/June of 1990. Their planting happened to coincide with a vicious heat wave, one consequence of which was that Sky Harbor Airport in Phoenix was shut down for a few days. Nobody had tested passenger jets at temperatures over 120F. But it was only 105F in Elgin…Needless to say; they lost a few (thousand) vines. This experience set the stage for what would become the Callaghan M.O. – replanting – always with an eye toward grape varieties and rootstocks better suited to their arid, windy, sun-bleached region.”

“Over many years, they have tossed out their original Bordeaux mindset and moved to one rooted in the Mediterranean. Spanish varieties, in particular, seem best suited to their site – Graciano, Mourvèdre, Grenache. They have found that one Bordeaux variety, Petit Verdot, provides a distinctive spicy/peppery/meaty blending component. As for white wine, they have only one estate at the moment – Lisa’s – a blend of Viognier, Marsanne, Roussanne, Malvasia Bianca, Clairette and Petit Manseng. The object is to produce an uncommonly nuanced white wine with great freshness and flavor “chew”. With all of their wines, the primary concerns are depth of flavor and complexity. Textural considerations are secondary and best addressed by appropriate cellaring and/or food pairing. Most of their time is spent working in the vineyard.”

Jason McClain of the Jonathan Club and Philly Jay's SteaksPhilly Jay’s Steaks (mobile kitchen) is treating Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason has worked in a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet.”

“The menu sports classic Phillies, of course, and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. However, that’s far from the only enticing concoction gracing the menu. You’ll also find a philly suited up with everything from fried peppers to provolone cheese to garnishes like oregano.” Philly Jay’s Steak caters, too.

We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the COVID 19 restrictions. Additionally Al remembers visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Yong and Ted Kim of Seoul Sausage Company“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won!”

“Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country.

“From their signature sausages to kimchi fried rice balls and buckets of twice-fried boneless sweet & spicy Korean fried chicken, these goodies (available now exclusively via Goldbelly) are bursting with big, bold flavors that have taken the City of Angels (and soon nationwide) by storm.”

Pastry Chef Zac Young“New York City. November 2015. Pastry Chef Zac Young (Final Four of Bravo’s “Top Chef: Desserts,” inaugural season) is brainstorming Thanksgiving specials for his restaurant in midtown. The Executive Chef of the restaurant was super stoked about the Turducken special he was serving like it’s all he could talk about. Zac knew he had the last course, and the last word, he set out to make the Turducken of dessert. PieCaken. If for no other reason, to compete with and possibly make fun of the kitchen’s savory side.”

“Zac posted an in-progress shot on his Instagram, and the comments ranged from a lot of “OMG” to “my daughter just tried to lick this picture.” To “can I buy one?”. “Buy one? Buy a whole one?,” Zac thought “that’s silly, it’s just going to be served by the slice, as a Thanksgiving special.” Then his phone started ringing with friends calling in favors to get one, including Kelly Ripa breaking the news on her show the next morning. “Fine. Let’s sell it.””

The new Christmas PieCaken and the original OG PieCaken are available for nationwide shipping via Goldbelly.

“The spectacular Christmas PieCaken features four of the best-selling holiday products all in one – pecan pie, eggnog cheesecake and red velvet cake. It’s topped with sweet and tart cherry pie filling, all layered together with amaretto buttercream.”

Chef Zac joins us with whisk in hand.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It all starts with the Community Burger.

Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 403, December 12, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her popular weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year and share some a bit off the beaten path dining options in Corina del Mar.

The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service. The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.” General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 enticing, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.” We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

At Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their thoughtful and creative dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails. Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now.  That attention to detail and seasonality is very important to Chef Amy. Brett Karas is the Managing Partner for  the restaurant and he joins us to expertly pull the cork on Lido Bottle Works for us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Chef Andrew is launching a grass roots effort (86 Struggle) to directly benefit out of work and struggling restaurant workers. We’ll “Ask the Chef” for the details.

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

Play

December 12: Anne Marie Panoringan, The Raymond 1886, Laura Theodore, Lido Bottle Works

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One
Segment Five: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two
Segment Six: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease
Segment Seven: Lido Bottle Works in Newport Beach with Managing Partner Brett Karas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her popular weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year.

The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service. The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.” General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.” We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

At Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their unique dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails. Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now. That attention to detail and seasonality is very important to Chef Amy. Brett Karas is the Managing Partner for the restaurant and he joins us to expertly pull the cork on Lido Bottle Works for us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. 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!

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year.

Anne Marie continues with us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year. We’ll find out about the pending arrivals of FKN Bread in San Juan Capistrano and Mah Jong’s by Chef Mike (Doctulero) at South Coast Plaza.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Andrew Bugreyev and Executive Chef Jonathan Quintana of the Raymond 1886The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service.”

“The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.”

“Hidden and tucked away inside, guests can celebrate, sip and savor at The Raymond’s internationally acclaimed cocktail bar, 1886. Accompanied by 1886’s signature handcrafted cocktails, their award-winning Wine List features a special selection of domestic and international varietals from both premier and boutique wineries.”

“In 1886, Walter Raymond, a Boston native, came to Pasadena and built The Raymond Hotel – a fabulous sunny destination for Easterners looking to escape harsh winter weather. On Easter Sunday in 1895, sparks from a chimney ignited the roof and the entire hotel burned to the ground in only 40 minutes.”

“Undaunted, Mr. Raymond built an even grander hotel with 300 rooms, along with a charming caretaker’s cottage. In the early years, Walter and his wife often stayed in the cottage when it wasn’t occupied by special guests. Gracious hosts, the Raymond’s entertained celebrities such as Charlie Chaplin, Tom Mix, and Buster Keaton, who visited and filmed in Pasadena in the roaring 1920s.”

“Sadly, in 1931, the Raymond Hotel was toppled by the Great Depression and the party was over. The hotel was razed to make room for residential development, and Walter and his wife moved into the cottage, where they lived until 1934.”

The caretaker’s cottage is now The Raymond 1886, and the timeless charm and spirit of this lovely Craftsman can be enjoyed by all.”

General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

Cookbook Author Laura Theodore“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.”

Laura Theodore’s Vegan-Ease is for those cooks who think that plant-based recipes take too much time to prepare, are too expensive, or require exotic, hard-to-find ingredients. Based on her experiences leaving the food mecca that is New York City for the wilds of rural New Jersey, vegan chef and television host Laura Theodore created the concept of “vegan-ease” to show how anyone in this country can easily – and economically – create delicious plant-based meals that will be embraced by any foodie, whether omnivore, vegetarian, or vegan.”

“Featuring recipes like the “Hungry Guy” Burger with Baked Steak Fries, Not-So-Crabby Cakes, Mac ’n Peas with Creamy Butternut Squash Sauce, Peanut-Butter Chocolate Mousse, Maple-Raisin-Date Truffles, and Lemon “Buttermilk” Cake, Laura Theodore’s Vegan-Ease offers every home cook an easy, fresh approach to compassionate, mindful – and healthy! – eating.”

For the Holidays, Laura graciously shares with us her recipe for Butternut Squash Stuffed with Apples and Cranberries from the “Stress-Free Holiday Recipes” Chapter.

We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

Breet Karas of Lido Bottle WorksAt Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their unique dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients expertly paired with specialty craft beer, wine, and cocktails.

Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now. That attention to detail and seasonality is very important to Chef Amy.

Brett Karas is the Managing Partner for Lido Bottle Works, an upscale American sustainable scratch kitchen with a focus on local craft beer and California wines. As a Southern California native, he prides himself on an active outdoor lifestyle, and a love of craft beer and vibrant ingredients. Being in the restaurant and bar industry for over 19 years has given him a great perspective on operating restaurants and dining in today’s ever-changing and competitive industry. Always up for a challenge, he has helped to create a unique dining experience at Lido Bottle Works since it’s opening in mid-2017.

Brett joins us to artfully pull the cork on Lido Bottle Works.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Our thoughts now turn to festive (and stress free) Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One
Segment Five: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two
Segment Six: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease
Segment Seven: Lido Bottle Works in Newport Beach with Managing Partner Brett Karas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 297, November 10, 2018: Show Preview with Co-Host Andy Harris

Now a decadent preview of this Saturday’s tantalizing 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…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook some of the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first Orange County location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

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

Play

Show 297, November 10, 2018: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Jay shares his perfected Family recipe for Dry-Aged Pork Rib Roast with Apple – Mustard Glaze. Jay happily cooks with is wife, Tawnya, on weekends.

Terry is talking turkey…On his Holiday menu is a clever Turkey Roulade and his version of Osso Bucco using Turkey instead of Veal.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Play

November 10: Blinking Owl Distillery, Jim Kempton, Ocean at Main, Anthony King, West Coast Prime Meats, Salt & Straw, Ruby Princess

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Now a decadent preview of this Saturday’s tantalizing 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…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are

Both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

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

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Craft Cocktails are now available at LA Rams home games served at a dedicated bar at the L.A. Memorial Coliseum.

Selections include OC Orange Mule, Tailgate Tonics, The Cocktail Kicker and Tropical Touchdown (Blinking Owl Vodka, Lime Juice, Passion Fruit Liqueur and Soda.)

Brian’s Single Barrel, First Batch Birthday Bourbon has just been released in a 150 bottle batch. We’ll find out about it. It’s been aging in barrel for 2 years!

A straight Rye Whiskey is also currently aging. It could be released anytime between now and the end of 2019. We’ll get a progress report.

Also a kitchen is soon on the menu at Blinking Owl. Art long last – food and libations. We’ll get the tempting food report from Robin.

Jim KemptonSan Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel.

Now Jim is sharing his vibrantly colorful, flavorful, and healthful collection of recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he’s experienced – from Tahiti to Hawaii, the Basque Country to Indonesia, California to Mexico, Peru to Morocco, and beyond.

Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver’s Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita’s Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently president of the California Surf Museum, as well as a surf-industry consultant.

We’ll ride the wave with Jim.

Craig StrongIn early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location in a classic 40s Spanish revival building is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot eatery with a spectacular shaded patio, is open daily for lunch and dinner.

After nearly 25 years of working at luxury hotels and resorts around the globe, Strong has come full circle to his native Southern California roots with the opening of Ocean at Main. From growing up in San Diego and cooking with produce from the family garden, this chef/owner is now sharing his Coastal California cuisine with the Laguna Beach community he has embraced for the last 10 years.

“Everything from its name, Ocean at Main, to the last drop of a favorite California wine is designed to provide guests with the quintessential Southern California dining experience. Here, Chef Craig Strong continues his devotion to sourcing the finest products available from local purveyors and suppliers as he creates approachable contemporary Coastal California cuisine and a convivial ambiance to please the nearby community and beyond.”

“I want to cook for our guests the way I cook for my family and friends at home. At Ocean at Main, I will celebrate the diversity, freshness and healthy lifestyle of Southern California. We will procure our ingredients from the local farmers and meat, seafood and specialty vendors whom I have been working and collaborating with for years. Coaxing the true flavors from exceptional products is always my goal.” Chef Craig Strong

Chef Craig escapes his busy kitchen for a chat.

Anthony KingLocated in the heart of the Willamette Valley in the charming wine-village of Carlton, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label.

GM Anthony King came to the Carlton Winemakers Studio in 2015, after eight years as winemaker at Lemelson Vineyards, with the express intent to continue to learn his craft. “The Studio offers a rare opportunity to continue to challenge your own assumptions, see fruit from across the Valley and beyond, and work alongside some of the best winemakers in the world.” he explains.

“Ratio is not intended for growth. It is small and will continue to remain so. It is a conduit for King’s ongoing attempt to understand and hone his ability to express the place and make wines that are both individual and worthy of praise within the context of wines from anywhere in the world.”

Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Kim MalekLast month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego.

“Our story is part luck, part strategy and part love (for ice cream, family, local foods, and other stuff we can’t mention here). I (Kim) have been wanting to open an ice cream scoop shop since 1996. I thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! And I love exploring fun, interesting new flavors. After toiling away in safe mode working for several amazing Fortune 500 businesses, I moved back to Portland for love and found the window of opportunity and support that I’d been lacking to jump start my idea.”

“In the meantime, my cousin Tyler had been studying in China and traveling in Asia. He completed his business degree and had just announced to the family that he was going to enroll in Culinary School. I actually saw a posting on Facebook that he was considering moving to Portland and phoned him up…not even knowing about his plans! We traded stories and updated each other – coming to realize we are on similar paths by coincidence. Next thing I knew, I was getting reports from Tyler regarding ice cream tests he was running with his friends and family as tasters. He had a million ideas and wanted to join me in this crazy idea. How could I resist? He literally dropped what he was doing, loaded up his car and drove to Portland from Seattle to start work as our head ice cream maker the very next day. I would probably be somewhere rocking back and forth in a corner without him. He’s amazingly talented, super smart, hard-working, and quite possibly the nicest person ever.”

“We’re hoping to create the kind of company that’s fun to support, work for, and partner with. We’re about building strong local community – both in the neighborhoods where we do business and by purchasing as many local products as possible (to keep our money in Oregon and help create stronger local economies).”

Co-Founder Kim Malek is our guest.

Giorgio PisanoAboard a luxury cruise ship dining is a paramount part of the guest experience. The person responsible for overseeing the guest dining experience in all the dining rooms aboard ship is the Maitre d’Hotel.

On Princess CruisesRuby Princess that individual is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage.

Giorgio was born in a beautiful, small village in the South of Italy, Pizzo Calabro. His first posting with Princess was on the Island Princess (original) in 1976 as a Buffet Steward. He spent his vacations working in hotels in and around Italy. His eagerness for learning and achievement helped him move very quickly through the ranks until he was appointed to the position of Maitre d’Hotel in 1992.

Giorgio was elected to launch the largest ship in the world in 1995, the Sun Princess, making him the youngest Maitre d’Hotel on the biggest ship in the world at the time.

Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Show 296, November 3, 2018: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 1

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoThe Holidays are fast approaching and it’s time for the return of our Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew provides a bevy of his always reliable best tips for stress-free Holiday entertaining. There is much more than turkey on the Holiday table…

To brine or not to brine that is perhaps the Thanksgiving question? How do you get all the parts of the turkey to cook evenly?

Play

Show 296, November 3, 2018: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 2

Andrew and William GruelThe Holidays are fast approaching and it’s the continuation of our Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew resume providing a bevy of his always reliable best tips for stress-free Holiday entertaining.

Chef Andrew covers tips for defrosting a frozen turkey. How do you work seafood onto the Holiday table? Being creative with the sides…What’s for dessert?

Play