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

Marco Zapien of Zapiens Salsa Grill and Taqueria

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

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

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

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

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

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

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

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

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

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

Marco Zapien of Zapiens Salsa Grill and Taqueria

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

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

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

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

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

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

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

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

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

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Hatch Enchiladas Suizas

Melissa's Hatch Chile Enchilada Suiza

Recipe excerpt from:
Melissa’s Hatch Pepper Cookbook
by Ida Rodriguez
Melissa’s World Variety Produce

Ingredients

  • 1 ½ lb. Shredded Chicken Breast, cooked
  • 2 Tbsp. Olive Oil
  • 6 ea. Tomatillos, quartered
  • 1 clove garlic, chopped
  • ½ Diced Yellow Onion 
  • ½ Green Bell pepper, Diced 
  • ½ bunch cilantro, chopped
  • 3 roasted hot hatch peppers, diced
  • 2 cups chicken broth
  • ½ cup heavy cream
  • ½ cup sour cream
  • Salt and Pepper, to taste
  • 12 corn tortillas
  • 3 cups jack cheese, shredded
  • 1 cup salad oil

Directions
In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and hatch peppers until softened.

Add the chicken broth and cook until vegetables are tender.
In a blender, blend the vegetables until smooth.  Strain through fine strainer. Return the sauce to the saucepot and bring to a simmer.  

Add heavy cream and allow to reduce for 5 minutes

Finish with sour cream and season with salt and pepper. (Yield 1 quart)

Heat the salad oil in a sauté pan.  Soak the tortillas on both sides for a second to soften and set aside.
In a mixing bowl add the shredded chicken and 1-½ cups of the salsa verde; stir until all the chicken is moistened with sauce.

Fill the tortillas with 1 oz of shredded chicken mixture, cheese and roll into enchilada.
In a baking dish place the rolled enchiladas.  Top with sauce and cheese.  Place in 350º oven and heat for 10 minutes.  

Remove from oven and serve. 

YIELD: 12 ENCHILADAS

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

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

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

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

Chef Yvon turns up the flavorful heat for us.

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

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

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

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

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

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

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Show 214, March 11, 2017: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s now telling us about the recently concluded International Association of Culinary Professionals (IACP) annual conference in Louisville and then providing an overview of the 2017 Disney California Adventure Food & Wine Festival which is on now through April 16th in Anaheim.

Robert and Melissa’s Executive Chef Ida Rodriguez will be conducting two Cooking Lessons as part of Disney’s California Adventure’s Food & Wine Festival. On Friday afternoon, March 24th at 2:00 p.m., Robert & Chef Ida are cooking up “Amazing Potatoes with Melissa’s Produce.” Then on Saturday, March 25th at 4:00 p.m. they are encoring the “Amazing Potatoes with Melissa’s” presentation.

Our own Chef Andrew Gruel is also performing three Culinary Demonstrations at the Food & Wine Festival. The first, representing Slapfish is Friday, March 17th @ 2:00 p.m. Next Chef Andrew is hosting a Butterleaf (Trade in Irvine) demo at 4:00 p.m. on Friday, March 31st. Lastly, it’s a demo spotlighting Two Birds (Trade in Irvine) at 4:00 p.m. on Saturday April 15th.

Our good friend Chef Jet Tila (Food Network’s Cutthroat Kitchen with Alton Brown) conducts an entertaining Celebrity Chef Cooking Demo on Saturday, April 15th from 6 to 7:00 p.m. in the Festival Showplace, Stage 17 in Hollywood Land (with an added $99 per person admission fee.)

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Show 134, August 8, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

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

Next a mouthwatering preview of Saturday’s fully overloaded show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

What’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold. What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a viable business. What’s not to love about creamy ice cream? We’ll chill with Co-founder Anthony Reyes.

The raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a trend…Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” There are three primary species of oysters that are commercially harvested domestically. Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about these plump bivalves that now are seemingly on restaurant menus everywhere.

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great, easy-to-prepare recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Sadly the 125 Anniversary run of the Orange County Fair (“One Big Party” concludes on Sunday, August 16th. The Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Our spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation isSin and the Silver Screen: The Birth of Spirited Hollywood.” The date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

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

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Show 134, August 8, 2015: Corporate Chef Ida Rodriguez, Melissa’s, Hatch Chile Season

Chef Ida Rodriquez of Melissas World Variety Produce

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

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

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

Hatch Chiles are an inspired addition to libations. The Melissa’s Hatch Chile Cookbook has a recipe for Hatch Chile-Infused Tequila which is then used in a signature Spicy Margarita. Also there is a recipe for Spicy Ice Cubes and Ginger Ale. As the ice cubes melt, the drinks will become spicier.

There are also fun Hatch Chile desserts in the cookbook. Chef Andrew Gruel is a fan of the Hatch Chile S’mores. It’s a novel twist on the classic with a little punch.

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

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August 8: Andrew Gruel, Manila Sky, Melissa’s Produce, Brendan Collins, Grant’s Tasti Burgers, 12 Bottle Bar

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Anthony Reyes, Co-Founder, Manila Sky Ice Cream
Segment Three: Executive Chef Andrew Gruel of Slapfish
Segment Four: Corporate Chef Ida Rodriguez, Melissa’s, Hatch Chile Season
Segment Five: Executive Chef Brendan Collins, Birch and The Corner Door Part One
Segment Six: Executive Chef Brendan Collins, Birch and The Corner Door
Segment Seven: Grant’s Tasti Burgers and Tasti Chips, 2015 OC Fair
Segment Eight: The Museum of the American Cocktail (MOTAC)

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

Next a mouthwatering preview of Saturday’s overloaded show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

What’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold. What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a prosperous business. What’s not to love about creamy ice cream? We’ll chill with Co-founder Anthony Reyes.

The raw oyster bar seems to be popping up as an attraction at a lot of better restaurants these days including ones that offer very little seafood. It’s a trend…Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” There are three primary species of oysters that are commercially harvested domestically. Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about enjoying these plump bivalves that now are seemingly on restaurant menus everywhere.

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many inspired recipes using them. Melissa’s Corporate Chef, Ida Rodriguez, joins us to highlight the joys of Hatch Chile season.

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Sadly the 125th Anniversary run of the Orange County Fair (“One Big Party”) concludes on Sunday, August 16th. The Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Our spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation is “Sin and the Silver Screen : The Birth of Spirited Hollywood.” The date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

Thanks to all our special in-studio guests last week from the International Food Wine and Travel Writers Association (IFWTWA.) We really appreciate the visit.

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

Manila Sky Nutty Jack ice CreamWhat’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold.

What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a prosperous business. What’s not to love about creamy ice cream?

The captivating flavors are Coco Rico, Mango Dream, Mango Verde, Nutty Jack, Purple Yumm and Viva Avocado.

Nutty Jack Ice Cream is a distinct, tropical jackfruit ice cream with roasted cashews and a hint of sea salt. The star of this flavor is the Filipino jackfruit : a tropical fruit with notes of mango, pineapple and banana. Pairing jackfruit with cashews is a quintessential Filipino flavor combination that marries the depth of roasted cashews with the tropical sweetness of the jackfruit.”

We’ll chill with Co-founder Anthony Reyes.

Andrew GruelThe raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a legitimate trend…

Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.”

There are three primary species of oysters that are commercially harvested domestically. They are the Pacific, Eastern and the Olympia. They can be sold under different names depending on where they are harvested. Live oysters are best enjoyed as fresh as possible.

Oysters are high in calcium and iron. They provide a good source of protein.

Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about enjoying these plump bivalves that now are seemingly on restaurant menus everywhere.

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

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

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

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

Brendan CollinsAt the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Drawing on his training in butchery and belief in using the whole animal, Collins is dedicated to using only the best ingredients and cooking food that he likes to eat. He combines impeccable French technique, seasonal California ingredients, and his inimitable “British lad” attitude to create a cuisine that is at once comforting and exciting, while maintaining a relaxed, English pub atmosphere

For the past three years, The Corner Door has been known as one of the best spots for cocktails in all of Southern California, filling both the bar and dining room with guests imbibing on their always seasonal and innovative beverage program. And now, with Executive Chef Brendan Collins at the helm of the kitchen, The Corner Door has introduced a completely new Dinner Menu with eats to match.

Collins, formerly the chef at such notable spots as Melisse, Anisette and Palihouse, opened his own acclaimed restaurant Waterloo & City just next to The Corner Door until he decided to close (and sell) it late last year. Though he was also working on his newly opened Hollywood restaurant, Birch, at the same time, Collins was deeply invested in Culver City. “It is a close-knit community, and all the restaurants are friends with each other,” he says. “I lived and worked in Culver City for seven years, and wanted to keep a connection with the neighborhood.“

As Executive Chef, Collins will be cooking at The Corner Door at least one day a week, but his longtime lieutenant and Chef de Cuisine Ali Haji has taken charge of day-to-day operations. Haji has worked with Collins continually for the last eight years, beginning at Mesa, in Costa Mesa. “I am closer to Ali than anyone, maybe even my own wife,” Collins says. “He knows what I like and the standards I like to keep; he is ready to step up and run his own kitchen.”

Orange County Fair 2015Sadly the 125 Anniversary run of the Orange County Fair (“One Big Party”) concludes on Sunday, August 16th.

The annual Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Last year their winning item was the Chile Relleno Pretzel Cheeseburger. It’s a spicy chorizo patty, jalapeno jam, avocado, tomato, cheese and a whole chile relleno in a soft pretzel bun. It’s back on the menu for 2015

For 2015 their new signature item is the Cuban Fusion Burger. It’s a pork sausage burger patty with smoked ham, tomato, sliced pickles, spicy mayo, mustard and Swiss cheese on a ciabatta roll.

David and Lesley Jacobs SolmonsonOur spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation is Sin and the Silver Screen: The Birth of Spirited Hollywood.”

The program tells the story of Hollywood’s transformation from a dry, well-churched town to the epicenter of nightclub culture. The presentation features the rise and Golden Age of the Hollywood nightclub, tales from its most popular establishments, and “house drinks” from several famous clubs, including the Cocoanut Grove, Embassy Club, and Café Montmarte. Admission ($40.00 General Admission) includes farm-to-table food pairings of Chef Ralph Johnson.

The event date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Anthony Reyes, Co-Founder, Manila Sky Ice Cream
Segment Three: Executive Chef Andrew Gruel of Slapfish
Segment Four: Corporate Chef Ida Rodriguez, Melissa’s, Hatch Chile Season
Segment Five: Executive Chef Brendan Collins, Birch and The Corner Door Part One
Segment Six: Executive Chef Brendan Collins, Birch and The Corner Door
Segment Seven: Grant’s Tasti Burgers and Tasti Chips, 2015 OC Fair
Segment Eight: The Museum of the American Cocktail (MOTAC)

Show 99, November 29, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

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