Show 309, February 2, 2019: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Niman Ranch’s All -Natural premium meats aren’t sourced from just one ranch. They are a community of more than 720 small, independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint. Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.”

Travel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest. Allen joins us to share a handful of favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars.

The Big Game is upon us and we’re thirsty. Time for a chat with the distinguished brewers from Golden Road Brewing Co. We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it.

Bring on the gracious Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is truly perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition. Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championship teams. We’re, of course, partial to our own L.A. Rams. Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off the exciting Big Game festivities for us.

We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is ESBC The Slice and Pint. You can’t go wrong with fresh craft beer and pizza! Proprietors Rob Croxall (Founder) and Thomas Kelley tap the keg for us.

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! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now? We’ll revisit this controversial subject that generates passionate opinions!

Listener note for next Saturday, February 9th. For that Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

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

Play

February 2: Niman Ranch, Allen Cox, Golden Road Brewing, Preux & Proper, El Segundo Brewing and the Slice and Pint

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: John Tarpoff, Niman Ranch’s Vice President of Beef, “The Steak Whisperer”
Segment Three: Travel & Food Journalist Allen Cox, Editor-in-Chief, Northwest Travel & Life magazine
Segment Four: Brewmaster Victor Novak, Anaheim Head Brewer Steven Torres, Golden Road Brewing Co.
Segment Five: Preux & Proper’s Joshua Kopel and Chef Sammy Monsour, Downtown Los Angeles
Segment Six: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part One
Segment Seven: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part Two
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now a provocative preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Niman Ranch’s All Natural premium meats aren’t sourced from just one ranch. They are a community of more than 720 small, independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint. Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.”

Travel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest. Allen joins us to share some favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars.

The Big Game is upon us and we’re thirsty. Time for a chat with the brewers from Golden Road Brewing Co. We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it.

Bring on the gracious Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is truly perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition. Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championing teams. We’re, of course, partial to our own L.A. Rams. Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off The exciting Big Game festivities for us.

We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is ESBC The Slice and Pint. You can’t go wrong with fresh craft beer and pizza! Proprietors Rob Croxall (Founder) and Thomas Kelley tap the keg for us.

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! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now ? We’ll revisit this controversial subject that generates passionate opinions!

Listener note for next Saturday, February 9th. For that Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

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

John TarpoffNiman Ranch’s All Natural premium meats aren’t from just one ranch. They are a community of more than 720 small independent family farms and ranches located in 28 states – primarily in the Midwest, Northeast and Mid-Atlantic, in states with an abundance of grain to limit their carbon footprint.

Niman Ranch Beef was the core of the business when Bill Niman started his program back in 1969. Today, it has grown in volume and stature and is privy to menus in the best U.S. restaurants and stores. The pasture raised, no antibiotic or hormone, true Angus beef program utilizes only Angus genetics that are 100 percent bred, born, raised and harvested in the U.S. Niman Ranch’s beef program is fully traceable from birth to box.

Niman Ranch cattle graze on a combination of grains and grasses which are locally appropriate to their geographic location and finished with carefully selected grains to round out the flavor to produce beef that is consistently rich, tender, and well-marbeled. The beef is graded USDA Choice or Prime – the highest rankings for tenderness, juiciness and flavor.

Niman Ranch’s Vice President of Beef, John Tarpoff is our guest. He’s also known in restaurant circles as “The Steak Whisperer.” Tarpoff got started in the cattle business through the influence of his family’s packing business and ranch in the Midwest.

After receiving his degree in biology from the University of Missouri – Columbia, Tarpoff began raising his own cattle focusing on genetics and nutrition. His decision to closely maintain statistics on each animal eventually resulted in the establishment of specific practices for raising Angus breeds to grade Prime.

With this expertise, Tarpoff created Niman Ranch’s cattle raising protocols in conjunction with Temple Grandin. He continues to work with a network of dedicated ranchers and farmers to raise Certified Humane cattle that are recognized as the finest quality product in the industry.

Allen CoxTravel and food journalist Allen Cox is a life-long resident of the Northwest. He is Editor-in-Chief of Northwest Travel & Life magazine. Allen serves as Co-chair of Travel & Worlds, an annual travel writers conference held in the Northwest.

He also donates his considerable expertise to participate on the Board of Directors for International Food, Wine and Travel Writers Association (IFWTWA,) and Allen has served as Vice President of that organization. His travel and food writings have appeared in dozens of regional and national publications.

Allen joins us to share some favorite dining gems in the Northwest including the best of the classics as well as a selection of the new stars. Expert to hear about Seattle’s Chef Edouardo Jordan, a dual James Beard Foundation Award-winner from last year and the “Toast of the Town.”.

Victor Novak and Steven TorresThe Big Game is upon us and we’re thirsty. Time for a chat with the distinguished brewers from Golden Road Brewing Co.

We’re joined by Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. Clean, crisp lagers perhaps deserve more respect. We’ll talk about it including Helles, Pils, Dortmunder and more…

Also, an update on their experiment with Et Tu, Brut-Tea, a Brut IPA.

Sammy MonsourBring on the Southern hospitality this “Big Game” Sunday at Preux & Proper in Downtown Los Angeles. Keeping the Southern theme, as Super Bowl LIII takes place in Atlanta, Georgia, there is perhaps no better place or a more Southern home on the West Coast to gather for this all-American tradition.

Featuring 4 TV’s, there is room for everyone to find a good seat and cheer on the two championing teams. We’re, of course, partial to our own L.A. Rams who played for 15 years at Angel Stadium before moving to Saint Louis.

Kickoff this Sunday Funday with Sunday Brunch served from 12:00 noon to 4:00 p.m. and stay for the epic game. Begin with a Wakey Wakey Bloody Mary prepared with bacon-infused vodka, Smog City Little Bo’ Pils, Blackstrap Worcestershire, hickory smoked black salt, sharp cheddar, pepperoni, cherry tomato and house-pickled okra.

Contemplate Executive Chef Sammy Monsour’s sweet and savory Fried Chicken & Waffles brunch special made with Mary’s Free-Range Chicken breast, buttermilk cornbread waffle, honey, pecans, and butter of course, lots of butter.

Preux & Proper wants the fun to continue “all day long” so they will be offering Happy Hour from 4:00 p.m. to 9:00 p.m. in the Barroom and the upstairs Proper Dining Hall while also shucking and serving $1 Oysters, $1 Wings and Handcrafted Pitchers of Cocktails inspired by the two competing Big Game teams ($45 each) which serve up to four guests.

If guests are still hungry for more, they can indulge in Preux & Proper’s tantalizing Southern Barroom Eats such as the Dungeness Crab Hushpuppies served with house bourbon barrel-aged green hot sauce, boil spice and charred poblano butter, or make the entire team happy with a Deep Dish Biscuit Dough Pizza like the Paulie’s Pomegranate-Habanero B.B.Q. Pork with smoked red onions and Tillamook cheddar.

Preux & Proper will be open for The Big Game on Sunday, February 3rd, 2019 for Sunday Brunch from 12:00 noon to 4:00 p.m., Happy Hour from 4:00 p.m. to 9:00 p.m., and Sunday Supper from 4:00 pm to 10:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090.

Proprietor Joshua Kopel and Executive Chef Sammy Monsour kick off The Big Game festivities for us.

Rob Croxall and Thomas KelleyWe’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. The craft beer from “Mayberry by the Sea” is now available all over California and also in Portland, Oregon.

They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is the family-friendly, ESBC The Slice and Pint.

It’s 18” hand-tossed or 8” x 12” pan pizza. Available by the slice, too.

Also meatballs, baked garlic knots, wings, Calamari strips and salads.

Expect a wide selection of rotating ESBC’s styles available on tap.

“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in-house, we’re going to do that…simple as that.”

Proprietors Rob Croxall and Thomas Kelley tap the keg for us.

ESBC has a Tap Room at The Brewery on Main Street in El Segundo. All available styles can be tasted, and purchased there. The beer doesn’t get any fresher…

ESBC’s Steve Austin’s Broken Skull IPA has developed a beer geek following. It’s an “India Pale Ale designed by Steve Austin and ESBC for the working man and woman. It features Citra, Cascade, and Chinook hops to deliver big flavor with an easy finish.” We’ll get the history…

We’ll also discuss some of ESBC’s flagship beers including Citra and Mayberry IPA.

Proprietors Rob Croxall and Thomas Kelley continue.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoCo-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! With the monetary enticement from a major credit card company some restaurants are experimenting with going cashless. Is it really a good idea for right now? We’ll revisit this controversial subject that generates passionate opinions!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: John Tarpoff, Niman Ranch’s Vice President of Beef, “The Steak Whisperer”
Segment Three: Travel & Food Journalist Allen Cox, Editor-in-Chief, Northwest Travel & Life magazine
Segment Four: Brewmaster Victor Novak, Anaheim Head Brewer Steven Torres, Golden Road Brewing Co.
Segment Five: Preux & Proper’s Joshua Kopel and Chef Sammy Monsour, Downtown Los Angeles
Segment Six: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part One
Segment Seven: El Segundo Brewing Co’s Rob Croxall and Thomas Kelley Part Two
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 210, February 11, 2017: Show Preview with Andy Harris

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea (and her husband Steve) of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Play

Show 210, February 11, 2017: Food, Wine & Travel Journalists, Susan & Todd Montgomery

Susan and Todd MontgomeryTemecula Valley has become a popular destination for both day visitors and longer stays, too. In addition to the Pechanga Resort & Casino there are championship golf courses, the magnificent Temecula wine country and the attractions of Old Town Temecula. There is also a blooming arts community locally.

Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, join us to provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association. Todd is the duo’s official photographer.

Play

February 11: Live from the Pechanga Chocolate Decadence and Wine Festival

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Jean Jacques GranetFriday, February 10th is the always incredible Chocolate Decadence at Pechanga. An eye-popping array of truly decadent chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet.

Jean-Jacques Granet, an acclaimed pastry chef who has worked on three continents, is the Executive Pastry Chef at Pechanga Resort & Casino. After spending nearly 15 years as pastry chef at two of the most prestigious luxury resorts in Las Vegas, Granet is now happy to call Southern California home.

Chef Jean-Jacques arrived at Pechanga in March 2015 and has implemented positive changes to the 20-person in-house bakery and pastry shop. He has changed the lineup of desserts offered at Journey’s End golf course restaurant, The Great Oak Steakhouse, Paisano’s Italian restaurant and Umi Sushi & Oyster Bar.

He’s always working on improvements to the desserts and pastries offered at Blends Coffee & Wine Bar. Ongoing is efforts with each of the 11 dining outlets and banquets departments to fulfill and exceed guests’ expectations in the sweets’ department.

Chef Jean-Jacques puts down his whisk briefly to join us.

Gus VizgirdaWilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations.

“Delightfully referred to as our “extended family,” the Wilson family is proud to have built a community around the sharing of wine, the celebration of family and the passion to enhance the lives of everyone our brand touches.”

Today, Wilson Creek’s 90 acres of old growth vines grace the Temecula Valley hills and produce over 40,000 cases yearly and include several award-winning varietals.  The two large Tuscan-inspired buildings house a unique tasting room, a grand ballroom and elegant restaurant.

Just as founders Gerry and Rosie Wilson wanted a place where family could come together, the winery grounds feature several spaces designed to bring people together including gazebos, a concert stage, outdoor patio dining and, of course, the peaceful sounds of Wilson Creek.

“The dream and vision of Wilson Creek continues to thrive with three generations of Wilsons involved in day-to-day operations, from wine tasting and tours to weddings and corporate events.”

They are known for their celebratory Almond Sparking Wine (which initially put them on the map) and Gus’ White Cabernet Sauvignon.

We’ll uncork it with Winemaker Gus Vizgirda.

Alex PenaThe Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. It’s a consistent AAA Four-Diamond Award establishment.

“With an outstanding menu created by award-winning head chef Martin Venegas, a visit to Great Oak promises to be memorable on every level. Martin’s philosophy is no secret: find the best product, use the right ingredients, and execute every creation in a way that brings forward the very best of the flavor profile. Taste the art of deep culinary passion at this signature dining destination.”

The Great Oaks’ accomplished Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Sean MacReadyPechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements.

The project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

“We estimate the expansion will result in an economic output of over $550 million, generating roughly 2,944 jobs up front as a result of construction-related activities,” said Dr. Christopher Thornberg, Founding Partner of Beacon Economics. “We estimate the local economy will benefit from an additional 560 jobs per year going forward as a result of expanded operations at Pechanga Resort & Casino.”

Pechanga’s Digital Marketing Manager, Sean MacReady fills us in.

Marlene Moore at the Pechanga Microbrew Festival and Chili CookoffChef Marlene Moore is Pechanga’s two-time chili champ. She oversees the always busy Temptations Food Walk.

Her realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room.

We’ll chat with Chef Marlene about what’s new on her menus.

Melba ArteaWe love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family.

“Our English toffee is made with the freshest ingredients available. It is crispy with a wonderful buttery crunch and topped with a coat of creamy chocolate (milk or dark) with fresh-roasted almonds sprinkled on top.”

“Our Peanut Butter Drizzle is a huge favorite of many of our customers. It’s roasted peanuts topped over melted Peanut Butter Morsels and drizzled with milk chocolate.”

Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story from Melba on her popular toffee line that started in her home kitchen. Based on demand they have graduated to producing in a commercial kitchen.

Susan and Todd MontgomeryTemecula Valley has become a popular destination for both day visitors and longer stays, too. In addition to the Pechanga Resort & Casino there are championship golf courses, the magnificent Temecula wine country and the attractions of Old Town Temecula.

Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, join us to provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association. Todd is the duo’s official photographer.

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

Show 187, September 3, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Happy Labor Day Weekend. Our soundest advice…? Celebrate with something great to eat along the way…

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant Holiday Weekend show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Local food journalist (with her well-trained ear always to the ground for exclusives) and regular contributor to OC Weekly, Anne Marie Panoringan, was just on a whirlwind dining and libation exploration in the Denver and Boulder Colorado areas. Anne Marie generously shares some of her best discoveries.

Chefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.) Featured Chefs Amar Santana, Greg Daniels and OCAPICA’s Executive Director Mary Anne Foo join us with the needed 411.

So you want to be a travel writer…? What are the needed prerequisites and how do you potentially make it happen? Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.

Riverside’s Wicks Brewing Company is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California! Tapping the keg for us are in-studio guests General Manager Ryan Wicks and Head Brewer Brian Herbertson.

CANstruction Long Beach returns on September 15th in the Landmark Square Building lobby to benefit Food Finders (food rescue / food bank.) The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group will be at the Los Angeles Times The Taste” this Sunday at Paramount Pictures Studios historic lot in Hollywood for “Flavors of L.A.” hosted by Jonathan Gold. He gives us a preview of his food station (an incredible premium surf & turf burger creation that’s quite a mouthful.) Also on the menu is some tasty and nutritious conversation about the appeal of sardines. Bait fish no more…Respect the humble sardine.

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

Play

Show 187, September 3, 2016: Linda Kissam, President, International Food, Wine and Travel Writers Association

Linda KissamSo you want to be a travel writer…? If you can express yourself well then what are the needed prerequisites and how do you potentially make it happen?

Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.

The International Food Wine & Travel Writers Association (IFWTWA) is a global network of professional journalists who cover the hospitality and lifestyle fields, and the people who promote them.

The International Food Wine & Travel Writers Association’s (IFWTWA) Annual Conference is coming up October 30th through November 3rd at The Loews Coronado Bay Resort in Coronado.

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September 3: Anne Marie Panoringan, Tastemakers of OC, Linda Kissam, Wicks Brewing, CANstruction Long Beach

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Food Journalist Anne Marie Panoringan, OC Weekly
Segment Three: Chefs Amar Santana and Greg Daniels – “Tastemakers of Orange County”
Segment Four: Linda Kissam, President, International Food, Wine and Travel Writers Association
Segment Five: Wicks Brewing Company, Riverside Part One
Segment Six: Wicks Brewing Company, Riverside Part Two
Segment Seven: CANstruction Long Beach, Team Moffat & Nichol’s Ari Konyalian
Segment Eight: Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Happy Labor Day Weekend. Our soundest advice…? Celebrate with something great to eat along the way…

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant Holiday Weekend show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Local food journalist (with her well-trained ear always to the ground for exclusives) and regular contributor to OC Weekly, Anne Marie Panoringan, was just on a whirlwind dining and libation exploration in the Denver and Boulder, Colorado areas. Anne Marie generously shares some of her discoveries.

Chefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.) Featured Chefs Amar Santana, Greg Daniels and Dean Kim join us with the needed 411.

So you want to be a travel writer…? What are the needed prerequisites and how do you potentially make it happen? Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.

Riverside’s Wicks Brewing Company is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California! Tapping the keg for us are in-studio guests General Manager Ryan Wicks and Head Brewer Brian Herbertson.

CANstruction Long Beach returns on September 15th in the Landmark Square Building lobby to benefit Food Finders (food rescue / food bank.) The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group will be at the Los Angeles Times “The Taste” this weekend at Paramount Pictures Studios historic lot in Hollywood. He’ll give us a preview of his food station and, with any luck, plenty more.

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

Anne Marie PanoringanLocal food journalist (with her well-trained ear always to the ground for exclusives) and regular contributor to OC Weekly, Anne Marie Panoringan, was just on a whirlwind dining and libation exploration in the Denver and Boulder, Colorado areas. Anne Marie generously shares some of her discoveries.

Her fine-dining experience was at Boulder’s acclaimed Frasca Foods & Wine. This is owned by Master Sommelier Bobby Stuckey (ex-French Laundry) and Chef Lachlan Mackinnon-Patterson. They are also the creators of the buzz-worthy Pizzeria Locale in Boulder.

Also look for Anne Marie’s informative “On the Line” piece (August 29th,) with Chef Bill Bracken of Bracken’s Kitchen.

Amar SantanaChefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.)

This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage and gives guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Greg Daniels of Haven GastropubThe Orange County Asian and Pacific Islander Community Alliance (OCAPICA) was established in 1997 with the vision to build healthier, happier, and stronger communities and strives to transform Orange County through innovative programs and strategies that can be a model for other individuals, groups, and organizations to follow in efforts to change.

Featured benefit Chefs Amar Santana (Vaca & Broadway by Amar Santana,) Greg Daniels (Haven Gastropub) and Dean Kim (OC Baking Co.) join us with the needed 411.

Linda KissamSo you want to be a travel writer…? If you can express yourself well then what are the needed prerequisites and how do you potentially make it happen?

Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.

The International Food Wine & Travel Writers Association (IFWTWA) is a global network of professional journalists who cover the hospitality and lifestyle fields, and the people who promote them.

Brian Herbertson and Ryan WicksRiverside’s Wicks Brewing Company is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California!

Wicks Brewing Co was founded in 2013 with the sole purpose of bringing great craft beer and food to the Inland Empire in an environment that the whole family could enjoy. The Wicks Brewing Co’s brewpub houses a beautiful 7 bbl copper brew house, which is visible from their open floor taproom and restaurant. You will often see their brewers at work creating their next batch of great craft beer!

The taproom also showcases a 6 station Brew-On-Premise (BOP) system which allows guests the opportunity to brew their own beer under the personal guidance of one of The Wicks’ brewers.

Wicks’ Paladin Hoppy Pale Ale is a liberally hopped pale ale. It brought home bronze at the World Beer Cup in 2016 and back-to-back gold at the 2015 and 2016 Los Angeles International Beer Competitions. Copious amounts of citra and cascade hops impart layers of tropical fruit notes and grapefruit aromatics.

Tapping the keg for us are in-studio guests General Manager Ryan Wicks and Head Brewer Brian Herbertson.

Ryan Wicks is also the Vice President of the Inland Empire Brewers Guild and Brian Herbertson is the Event Chairman. Their inaugural Summer Send Off Beer Festival is Saturday, September 17th at Riverside Municipal Airport.

The Inland Empire Brewers’ Guild is a 501c6 non-profit organization whose mission is to both promote and celebrate beer culture in the Inland Empire.

Canstruction Long BeachCANstruction Long Beach returns on September 15th in the Landmark Square Building lobby to benefit Food Finders (food rescue / food bank.)

What is CANstruction? CANstruction is an international design-build competition. Long Beach is one of over 100 cities that combines the fun of a design-build competition with an ingenious way to help feed hungry people. Local students mentored by these professionals, create phenomena structures built entirely out of canned food. Judging occurs in categories such as Best Use of Labels, Structural Ingenuity, Best Meal, Most Cans, People’s Choice and Jurors’ Favorite, and awards are presented following the exhibition. At the close of the exhibition all of the canned food used in these structures is donated to the Food Finders fresh food rescue / food bank.

“Food Finders is a multi-regional food bank and food rescue program headquartered in Lakewood. We pick up donated food from hundreds of local grocery stores, bakeries, restaurants and produce markets and distribute it directly to missions, shelters and social service agencies to feed the needy and impoverished. Our volunteers and staff­ drivers pick up and deliver on a same-day basis. On average, Food Finders helps provide enough food for 39,000 meals a day, reducing the amount of food insecurity and food waste prevalent throughout Southern California.”

The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Andrew Gruel at the AM830 KLAA StudiosOur Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, will be at the Los Angeles Times “The Taste” this weekend at Paramount Pictures Studios historic lot in Hollywood. He’ll give us a preview of his food station and probably plenty more.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Food Journalist Anne Marie Panoringan, OC Weekly
Segment Three: Chefs Amar Santana and Greg Daniels – “Tastemakers of Orange County”
Segment Four: Linda Kissam, President, International Food, Wine and Travel Writers Association
Segment Five: Wicks Brewing Company, Riverside Part One
Segment Six: Wicks Brewing Company, Riverside Part Two
Segment Seven: CANstruction Long Beach, Team Moffat & Nichol’s Ari Konyalian
Segment Eight: Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Show 178, July 2, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosHappy 4th of July Weekend to all of our loyal listeners. Wishing you the very best in culinary fireworks over the long weekend. Eat well and be safe…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s lush, patriotic and abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Upscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

The Garagiste Festival: Urban Exposure returns to The Wiltern theater on July 9th.  Over 60+ artisan ‘garagiste’ winemakers from across California, including Santa Barbara, Santa Ynez and SLO counties; Napa and Sonoma counties, and Paso Robles will pour over 200 wines. Over 30% of the wineries are participating in the Los Angeles festival for the first time. Co-founder Doug Minnick pulls the cork on the festivities for us.

“The Art of Baja Wine & Beer Dinner” takes place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Baja’s Chef Drew Deckman has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie of The Grill. The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman (Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe. Executive Chef Jeff Jackson of The Lodge at Torrey Pines joins us.

Food, wine and travel writer Cori Solomon (a member of the prestigious International Food Wine and Travel Writers Association and Founder of L.A. Wine Writers) recently returned from a 10-night cruise of Italy and the Greek Isles aboard the Celebrity Reflection, the pride of Celebrity’s fleet. Her accommodation was a spacious, Deluxe Ocean View Veranda Stateroom. This is a Solstice class ship, the crown of Celebrity’s fleet. Modern cruising offers a memorable vacation experience for all ages with considerable value. Cori is with us to share her smooth-sailing, cruise highlights.

Many passionate Italian chefs will tell you cheese (even the incredible Parmigiano-Reggiano) should NEVER be added to a seafood dish (particularly a seafood pasta creation.) Yet you’re now seeing lobster macaroni and cheese prepared by fine-dining chefs and raved about by guests. Our own Chef Andrew Gruel has successfully used cheese with lobster and crab at Slapfish. Confused….? We’ll ask Chef Andrew to explain.

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

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Show 178, July 2, 2016: Food, Wine & Travel Journalist, Cori Solomon. 10-Night Cruise on Celebrity’s Reflection Part One

Cori SolomonFood, wine and travel writer Cori Solomon (a member of the prestigious International Food Wine and Travel Writers Association & Founder of L.A. Wine Writers) recently returned from a 10-day cruise of Italy and the Greek Isles aboard the Celebrity Reflection, the pride of Celebrity’s fleet. Her accommodation was a spacious, Deluxe Ocean View Veranda Stateroom.

This is a Solstice-class ship. Modern cruising offers a memorable vacation experience for all ages and interests with considerable value. Cori is with us to share her smooth-sailing, cruise highlights.

“Celebrity Reflection® is our newest marvel. She boasts an expanded deck, 72 additional staterooms overall, more seating in the main and specialty restaurants, more sun lounges on the pool deck, and more seats in the theatre.”

“Celebrate the flavorful joys of outdoor grilling in the new Lawn Club Grill. Enjoy more than 20 delicious options in the Main Restaurant. Unwind in your own cabana-style haven, The Alcoves, on the Lawn Club. And check out all the new spa innovations in the enhanced Canyon Ranch SpaClub®.”

“Your vacation time is precious. Time aboard Celebrity Reflection will make the most of it.”

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