Show 313, March 2, 2019: Al Mancini, Staff Writer, Las Vegas Review-Journal

Al ManciniOne of our most reliable sources of key restaurant news in 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 since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series.

Al has just visited Honda Center for the first time catching the Vegas Golden Knights on the ice and also did some local dining at The Ranch. Honda Center’s Executive Chef Jo-Jo Doyle gave him the grand tour of their extensive food and beverage facilities.

A Vegas Golden Knights player, Ryan Reaves, has a new craft beer label 7Five. The first release is Training Day Golden Ale. It’s a brew for everyday lager drinkers curious about the craft beer possibilities.

A lager for Summer is probably next.

We’ll get a morsel by morsel commentary from Al who joins us in-studio.

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Show 313, March 2, 2019: Al Mancini, Staff Writer, Las Vegas Review-Journal Continues…

Al ManciniOne of our most reliable sources of key restaurant news in 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 since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series.

Al has just visited Honda Center for the first time catching the Vegas Golden Knights on the ice and also done some local dining. We’ll get a morsel by morsel report from Al (in-studio) along with Vegas dining doings.

The big Vegas Dining News is that Chef Sheridan Su of the acclaimed Flock & Foul in Downtown Las Vegas was just named a semifinalist for Best Chef: West for The James Beard Foundation Awards. Finalists will be announced in Houston on March 27th.

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Show 311, February 16, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s treat-filled 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 thanks for being a part of our loyal listening audience.

Sommelier Matthew Kaner is a partner in some of the best wine bars (Good Measure) in Southern California. He also represents Codorniu-Raventos, the producer of some of Spain’s most respected sparkling wines. Matthew recently conducted a masterclass on Cavas Codorniu for somms and wine retailers in West Hollywood. We’ll pop the cork with him.

For the 25th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Chef Jo-Jo Doyle is the Executive Chef & Director of Operations at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with al dente pasta to sit-down dining. We’ll find out what’s new on the menu with Chef Jo-Jo.

Locally owned and operated, The Upper West opened its doors in 2010 and not long after its arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite. Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own. We pull Chef Nick away from his busy kitchen for a chat.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. We’re grabbling the perfect slice this week, instead!

Listener note for next Saturday, February 23rd.
We’re live from The Landsby boutique hotel in historic Solvang in the heart of the Santa Ynez Valley. It’s a delectable taste of Denmark without the long flight. Think Ableskiver, a popular Dutch dessert served with raspberry jam and a dusting of powdered sugar. On the menu is food, wine and delectable, artisan Danish chocolates. Please do join us.

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

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Show 311, February 16, 2019: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim

Jo Jo DoyleChef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control.

It’s everything from a giant meatball with al dente pasta to sit-down dining options in the Club Restaurants. Quite the premium wine cellar, too. Gluten-free and healthy snacks, too, from the Melissa’s carts.

We’ll find out what’s new on the menu with Chef Jo-Jo.

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Show 311, February 16, 2019: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Continues…

Jo Jo DoyleChef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with pasta to sit-down dining options in the Club Restaurants. Gluten-free and healthy snacks, too, from the Melissa’s carts.

Honda Center Food & Beverage Highlights :

  • Wine Cellar preserved by Sub-Zero: opened in December 2018 and features over 250 bottles from over 200 winemakers. It is the first of its kind in U.S. arenas. Sommeliers assist guests with bottle purchases that are poured into a decanter and can be enjoyed from their seats. Bottles are available for purchase from suites, in-seat, and at onsite restaurants. Wine is also available by the glass. (Open to guests on the Pacific Premier Club Level.)
  • Specialty Cocktails: Honda Center staff creates a specialty cocktail for each concert that comes to the building. Each one being handcrafted to the audience and themed to the artist/tour. We’ve received great feedback from guests who love to see what we have for each show.
  • Express Eats & The Kitchen: this unique location opened at the beginning of the ’17-’18 hockey season and features quick grab and go options at Express Eats and fresh sharable items at The Kitchen. The most popular item in this area are the three types of loaded fries: chicken, pastrami, and tri-tip.
  • Southern California: This stand is fresh twist on Southern favorites with a SoCal twist! Items like shrimp po’boy burritos, hot chicken sandwiches, and beignets are among the top sellers.

We’ll find out more of what’s new on the menu as we continue our conversation with Chef Jo-Jo.

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February 16: Matthew Kaner, Eric Klein, Jo-Jo Doyle, Upper West

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sommelier Matthew Kaner, Cavas Codorniu, “Creating Cava” Masterclass
Segment Three: Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering, Governors Ball 2019
Segment Four: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Part One
Segment Five: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Part Two
Segment Six: Executive Chef Nick Shipp, The Upper West, Santa Monica, CA
Segment Seven: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group – “Ask the Chef”

Now an enticing preview of this Saturday’s treat-filled 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 thanks for being a part of our loyal listening audience.

Sommelier Matthew Kaner is a partner in some of the best wine bars (Good Measure) in Southern California. He also represents Codorniu-Raventos, the producer of some of Spain’s most respected sparkling wines. Matthew recently conducted a masterclass on Cavas Codorniu for somms and wine retailers in West Hollywood. We’ll pop the cork with him.

For the 25th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Chef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with pasta to sit-down dining. We’ll find out what’s new on the menu with Chef Jo-Jo.

Locally owned and operated, The Upper West opened its doors in 2010 and not long after it’s arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite.  Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own. We pull Chef Nick away from his busy kitchen for a chat.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. We’re grabbling the perfect slice this week, instead!

Listener note for next Saturday, February 23rd. We’re live from The Landsby boutique hotel in historic Solvang in the heart of the Santa Ynez Valley. It’s a delectable taste of Denmark without the long flight. Think Ableskiver, a popular Dutch dessert served with raspberry jam and a dusting of powdered sugar. Please do join us.

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

Matthew KanerSommelier Matthew Kaner is a partner in some of the best wine bars (Good Measure) in Southern California. He also represents Codorniu-Raventos, the producer of some of Spain’s most respected sparkling wines including the Ars Collecta Cavas. Matthew recently conducted a masterclass on Cavas Codorniu for somms and wine retailers in West Hollywood.

Three of the Ars Collecta wines were among the first 12 single-estate Cavas designated by the Spanish Minister for Agriculture for the Cava de Paraje Calificado designation. The Cava de Paraje Calificado designation is, as of July 2017, a new distinction which sets requirements, characteristics and quality control standards that certify the excellence of Spain’s best premium Cavas.

The ambitious Ars Collecta project also created the 457 – the world’s most expensive Cava. 457, the masterpiece of the Ars Collecta collection is a cava that pays homage to the 457 harvests completed by the Codorníu Estate.

“The Codorníu Raventós Group is the oldest family business in Spain and one of the oldest of the world, in addition to being the business group which created cava. With vineyards in our property since 1551, we are proud to say that we have more than 450 years of experience in the manufacture of quality wines and cavas. We currently have ten wineries, eight of which are in Spain (Bilbaínas, Legaris, Scala Dei, Raimat, Bach, Nuviana, Abadía de Poblet, and Codorníu Wineries), one in Napa Valley in California (Artesa) and another in Mendoza, Argentina (Séptima).”

We’ll artfully pop the bubbly cork with him.

Eric Klein of Wolfgang Puck CateringFor the 25th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.

The culinary team creates more than 60 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening. The festivities include a Raw Bar with made-to-order Nigiri.

Service will be performed by a team of 10 maitre d’ staff, 850 service and support staff and 200 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 450 pounds of house-smoked salmon, 240 kilos of Miyazaki Wagyu beef, 250 pounds of Parmesan Reggiano and 800 crab claws.

Jo Jo DoyleChef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with pasta to sit-down dining options in the Club Restaurants. Gluten-free and healthy snacks, too, from the Melissa’s carts.

We’ll find out what’s new on the menu with Chef Jo-Jo.

Honda Center Food & Beverage Highlights :

  • Wine Cellar preserved by Sub-Zero: opened in December 2018 and features over 250 bottles from over 200 winemakers. It is the first of its kind in U.S. arenas. Sommeliers assist guests with bottle purchases that are poured into a decanter and can be enjoyed from their seats. Bottles are available for purchase from suites, in-seat, and at onsite restaurants. Wine is also available by the glass. (Open to guests on the Pacific Premier Club Level.)
  • Specialty Cocktails: Honda Center staff creates a specialty cocktail for each concert that comes to the building. Each one being handcrafted to the audience and themed to the artist/tour. We’ve received great feedback from guests who love to see what we have for each show.
  • Express Eats & The Kitchen: this unique location opened at the beginning of the ’17-’18 hockey season and features quick grab and go options at Express Eats and fresh sharable items at The Kitchen. The most popular item in this area are the three types of loaded fries: chicken, pastrami, and tri-tip.
  • Southern California: This stand is fresh twist on Southern favorites with a SoCal twist! Items like shrimp po’boy burritos, hot chicken sandwiches, and beignets are among the top sellers.

We’ll find out what’s new on the menu as we continue our conversation with Chef Jo-Jo.

Nick ShippLocally owned and operated, The Upper West opened its doors in 2010 and not long after it’s arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite. Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own.

“Our bar offers a nightly happy hour from 5-7 p.m. as well an all -night happy hour every Monday that serves refreshing craft cocktails, handcrafted beer, and a unique array of small bites that can only be enjoyed during this time frame. Some of the local favorites happy small bites are braised pork belly lettuce wraps, sausage and goat cheese quesadilla and lamb nachitos.”

“Our lunch and dinner menu is always evolving and includes ingredients sourced locally from the Santa Monica Farmers Market as well as local farmers such as Weiser Farms, Niman Ranch, Jimenez Family Farm and Harries Berries. Our chef, Nick Shipp, has been described by food critics as a “mad scientist, where no two dining experiences are ever alike.”

Our wall decor changes regularly, as we host one local artist for each season of the year. Make sure you come and celebrate them at our quarterly art openings.”

“Every month, Chef Nick gets to show off his culinary talents with a special pairing dinner co-hosted by select liquor brands who will walk you through each of the individual tasting notes in accompaniment with each course. We offer whiskey, gin, and wine dinners, with a small intimate group, and we always have a great time!”

We pull Chef Nick away from his busy kitchen for a chat.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowCo-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen!

We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. Having grown up in Jersey, Chef Andrew knows his way around a worthy pie. We’re grabbling the perfect slice this week, instead!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sommelier Matthew Kaner, Cavas Codorniu, “Creating Cava” Masterclass
Segment Three: Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering, Governors Ball 2019
Segment Four: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Part One
Segment Five: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Part Two
Segment Six: Executive Chef Nick Shipp, The Upper West, Santa Monica, CA
Segment Seven: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group – “Ask the Chef”

Show 153, January 2, 2016: Executive Chef Joseph “Jo-Jo” Doyle, Honda Center, Anaheim

Jo Jo DoyleChef Joseph “Jo-Jo” Doyle is the Executive Chef of our neighbor, Honda Center. We’ll catch up with Chef Jo-Jo and continue with the report on a taste of what’s new at Honda Center.

We’ll peak inside the Suites as well as tour the Jack Daniel’s Old No. 7 Club and learn about the Rotating Chefs Tables. At Jack Daniel’s there is both a Bar Menu and Restaurant Menu. On the night of the recent media preview a line cook was frying potato pancakes to order at one of the Chef Tables.

The new “soon to be famous” dessert cart (with every tempting treat freshly-prepared and baked in-house) is not to be missed. The dessert cart is also available to ticket-holders at two locations in the building.

Chef Doyle is responsible for managing all food and beverage offerings at Honda Center, including The Shock Top Terrace, Jack Daniels Old No. 7 Club Restaurant & Bar, Standing ‘O’, concessions and catering.

Prior to joining Honda Center he served as Executive Chef at the legendary Churchill Downs. There he was responsible for creating all menus throughout the venue for the annual running of the Kentucky Derby.

 

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January 2: Andrew Gruel, Ronnel Capacia, Jo-Jo Doyle, Formaglini Vineyards, Lesley Jacobs Solmonson, Elika Sadeghi

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino, Temecula
Segment Three: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group
Segment Four: Executive Chef Joseph “Jo-Jo” Doyle, Honda Center, Anaheim”
Segment Five: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part One
Segment Six: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part Two
Segment Seven: MOTAC’s Lesley Jacobs Solmonson
Segment Eight: Elika Sadeghi, ESPNU’s “College Football Daily” – Post Game on Lawry’s Beef Bowl

The Happiest of Happy Holidays and all the brightest wishes for a New Year full of promise to all of our loyal listeners. We wouldn’t be here without you.

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, newly opened in Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s festive New Year’s celebration show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Kelsey’s is the long-running sports bar at The Pechanga Resort & Casino in Temecula. After a $2.5 million and nearly four-month renovation, Kelsey’s has transitioned into an upscale American pub with an emphasis on hand-cut, barbecued meats and craft beers. It now seats 303 guests but doesn’t feel cavernous. Ronnel Capacia, Kelsey’s Chef, joins us with the overview.

It’s the New Year so Executive Producer Andy and Chef Andrew would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. There are some big issues hanging over this universe.

Chef Joseph “Jo-Jo” Doyle is the Executive Chef of our neighbor, Honda Center. We’ll catch up with Chef Jo-Jo and continue with the report on a taste of what’s new at Honda Center. We’ll peak inside the Suites as well as tour the Jack Daniel’s Old No. 7 Club. The new dessert cart (with every tempting treat freshly-prepared and baked in-house) is not to be missed.

Making great wine requires a basic passion for farming. We’ll meet winegrower David de Lancellotti of Formaglini Vineyards. He produces a very limited supply of hand-farmed Oregon Pinot Noir. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

Our thirsty friends at The Museum of the American Cocktail (MOTAC) are ringing in the New Year with an evening program at Greenbar Craft Distillery in Downtown Los Angeles, “American Spirits New & Old : From Applejack to Prickly Pear on Tuesday, January 12th from 6:30 to 8:30 p.m. Leading the evening is Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine and co-author of The 12 Bottle Bar.

The 60th Lawry’s Beef Bowl is in the record books. The 2 collegiate gridiron competitors this year were The University of Iowa and Stanford University. ESPNU personality, Elika Sadeghi (College Football Daily), joins us with her opinionated take on Lawry’s Beef Bowl. She was there on the sidelines for this celebrated pre-Rose Bowl game tradition.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Ronnel Capacia photo byy Todd MontgomeryKelsey’s is the long-running sports bar at The Pechanga Resort & Casino in Temecula. After a $2.5 million and nearly four-month renovation, Kelsey’s has transitioned into an upscale American pub with an emphasis on hand-cut, barbecued meats and craft beers. It now seats 303 guests but doesn’t feel cavernous.

Guests will immediately notice the industrial brick, concrete, exposed and reclaimed wood, juxtaposed with delicate glass and velvet textures as a major departure from the cherry-stained wood furnishings and closed-in booths that defined the restaurant’s prior look.

In developing the new menu, Kelsey’s culinary team initially conducted several guest polls. People were asked what kind of food and new concepts they would like to see in a new restaurant. The barbecue and craft beer theme surfaced repeatedly in the results.

“From there, we went to work developing recipes and methods for smoking and barbecuing meats, crafting sauces, and adding a few other items like gourmet burgers and pizzas we know guests in this restaurant appreciate,” said Kelsey’s Head Chef, Ronnel Capacia.

Smoked Meats at Kelsey's at PechangaWith 10 “From the Smoker” items and 14 southern specialty sides gracing the menu, Capacia and his team are confident diners will enjoy the new dishes. Other selections include several hearty salads and wraps, steak and seafood, and the beloved wood-fired, handmade pizzas held over from Kelsey’s pre-facelift menu.

A newer concept for casino restaurant table seating, Kelsey’s offers an indoor patio adjacent to the casino floor allowing guests to be next to the energy and excitement of slot machines and table games. Kelsey’s is open every day.

Ronnel Capacia, Kelsey’s Chef, joins us with the overview with Todd Montgomery providing the photgraphy.

Andrew Gruel at the AM830 KLAA StudiosIt’s the New Year so Executive Producer Andy Harris and Chef Andrew Gruel would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. It’s been a big year.

There are some major issues hanging over this universe including the possible elimination of tipping and a labor shortage in the back-of-the-house.

Jo Jo DoyleChef Joseph “Jo-Jo” Doyle is the Executive Chef of our neighbor, Honda Center. We’ll catch up with Chef Jo-Jo and continue with the report on a taste of what’s new at Honda Center.

We’ll peak inside the Suites as well as tour the Jack Daniel’s Old No. 7 Club and learn about the Rotating Chefs Tables. The new “soon to be famous” dessert cart (with every tempting treat freshly-prepared and baked in-house) is not to be missed.

Chef Doyle is responsible for managing all food and beverage offerings at Honda Center, including The Shock Top Terrace, Jack Daniels Old No. 7 Club Restaurant & Bar, Standing ‘O’, concessions and catering. Prior to joining Honda Center he served as Executive Chef at the legendary Churchill Downs.

David de LancellottiMaking great wine requires a basic passion for farming. We’ll meet winegrower David de Lancellotti of Formaglini Vineyards.

He produces a very limited supply of hand-farmed Oregon Pinot Noir. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

Following the inaugural and hugely successful 2012 vintage, Formaglini Vineyards of Willamette Valley recently released its 2013 Estate Pinot Noir to great acclaim. Owner and Winegrower, David de Lancellotti, increased production from 100 to 230 cases for 2013 in order to fulfill the growing demand and interest in his Italian influenced wine.

“I am elated at the feedback for our Formaglini wine. While still a young brand, it is so gratifying to know we are creating a respected and sought after wine experience,” shared de Lancellotti.

In honor of his Italian heritage, the Formaglini Vineyards name is derived from de Lancellotti’s paternal grandmother’s maiden name – Formaglini – from La Quercia, Italy, which is a small village just south of Bologna. “My love of tradition and my Italian roots is the true soul behind our Formaglini wine.” explained de Lancellotti.

Lesley Jacobs SolmonsonOur thirsty friends at The Museum of the American Cocktail (MOTAC) are ringing in the New Year with an upcoming evening program at Greenbar Craft Distillery in Downtown Los Angeles, American Spirits New & Old: From Applejack to Prickly Pear on Tuesday, January 12th from 6:30 to 8:30 p.m. Admission includes gourmet appetizers.

The American “can do” attitude has held sway for as long as the country has been settled. This is particularly true of our ability to press indigenous products into service as…booze. From the apples historically employed in applejack to the flourishing rye crops used in making whiskey, enterprising Americans know how to distill. Today, with the craft cocktail renaissance in full swing, we are once again exploring new, and rediscovering defunct, spirits, from modern takes on gin to prickly pear liqueur.

Leading the spirited evening is Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine and co-author of The 12 Bottle Bar who is our guest.

Elika SadeghiThe 60th Lawry’s Beef Bowl is in the record books. The 2 collegiate gridiron competitors this year were The University of Iowa and Stanford University. It’s staged over two nights at Lawry’s The Prime Rib in Beverly Hills with great red carpet fanfare. “KTLA Morning News” weather guy , Mark Kriski was the MC.

ESPNU personality, Elika Sadeghi (College Football Daily), joins us with her opinionated take on Lawry’s Beef Bowl. She was there on the sidelines for this celebrated pre-Rose Bowl game tradition. It’s not a competition but rumor has it that the University of Iowa edged out Stanford University in the battle of the dining room.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino, Temecula
Segment Three: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group
Segment Four: Executive Chef Joseph “Jo-Jo” Doyle, Honda Center, Anaheim”
Segment Five: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part One
Segment Six: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part Two
Segment Seven: MOTAC’s Lesley Jacobs Solmonson
Segment Eight: Elika Sadeghi, ESPNU’s “College Football Daily” – Post Game on Lawry’s Beef Bowl

Show 146, November 14, 2015: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, soon, Brea, is back as today’s special Guest Host.

Next a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We step aside a bit early today at 11:30 a.m. for Fighting Irish Football.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s an extraordinary pepper that was used in the finest French restaurants during the colonial era. The Pepper Project is hosting a Holiday Open House at their Orange gift shop boutique on Sunday, Nov. 15th from Noon to 4:00 p.m. We’ll get the inside information on what’s available from Tom Gordon.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has some handy Thanksgiving cooking tips to share. Take a deep breath, be calm, and Chef Andrew is here to help relieve a bit of the stress.

Celebrity Chef Jet Tila was the initiating Co-Host of “The SoCal Restaurant Show” for the first two years. You also know him as one of the three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown.” Coming up this month is “Cutthroat Kitchen’s” second, no-holds barred Superstar Sabotage tournament. Think Chefs Rocco DiSpirito, Duff Goldman, Bobby Deen and Sherry Yard, among others. Chef Jet is the Judge for the episodes airing on November 18th and 25th. Chef Jet joins us to tease these episodes and, perhaps, a bit moré…

Julie Margolin is now in her third winning season as Director of Food and Beverage at Honda Center. We’ll check-in with Julie and see what’s new in edibles and libations for Ducks Hockey. All the tempting and properly decadent desserts available there are now made in-house!

San Francisco is a City devoted to drink. Our guest, Duggan McDonnell, is the author of Drinking the Devil’s Acre – A Love Letter from San Francisco and her Cocktails. During the 1870s and ‘80s, the Devil’s Acre was a single, bar-filled block within San Francisco’s infamous Barbary Coast that boasted the wickedest, wildest saloons in America. A few blocks away, marble-floored drinking palaces poured the high art of the cocktail.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 146, November 14, 2015: Julie Margolin, Director of Food and Beverage, Honda Center

Julie MargolinJulie Margolin is now in her third winning season as Director of Food and Beverage at Honda Center. We’ll check-in with Julie and see what’s new in edibles and libations for Ducks Hockey. All the tempting and properly decadent desserts available are now made in-house! This includes the much-talked-about brownies.

We’ll get briefed on the new sandwiches and premium burgers at Standing O as well as what’s happening at Shock Top Terrace with the chef inspired entrees. They are now even baking their own bread in-house for the sandwiches at Honda Center.

Our friends at Melissa’s are always adding to their selection of healthy and satisfying snacks at Honda Center. Their carts feature whole fruit, gluten-free snacks and trail mix.

Craft beer is well-represented at Honda Center, too. We get updated on the wide variety of thirst-satisfying offerings including what’s on tap with Golden Road Brewing and Hangar 24.

The Executive Chef of Honda Center, Chef Jo-Jo Doyle, will be on with us in January to continue this conversation…

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