Show 140, October 3, 2015: Quady North (Winery) and Herb Quady

Herb QuadyAndrew Quady of Quady Winery in Madera is well-known for premium dessert wines and Vermouth. Not as well known to Southern Californians is that Andrew’s son, Herb, has a growing, and respected, winery of his own in Southern Oregon.

Quady North is the name of Herb’s Applegate Valley wine venture. While the senior Quady is a producer renowned for sweet and aperitif wines, Quady North is known for big, bold Bordeaux and Rhone varietals.

After working as assistant winemaker at the California Central Coast Bonny Doon Vineyard, Quady came to Oregon to found his own brand, convinced that the truly-compelling wines were made from grapes grown in cooler areas. In 2005 the family selected 100 acres of south-facing hillside in the Applegate Valley and planted their first 15 acres of Syrah, Cabernet Franc and Viognier.

Today there are eight vineyards, with two in the Rogue Valley, and the list of varietals has expanded to include Grenache, Marsanne, Rousanne, and Merlot.

Quady North is committed to producing small lot, minimally-handled wines sourced primarily from the estate. The focus remains premium Viognier, Cabernet Franc and Syrah, what Herb Quady calls his “love triangle.”

Having grown up in Central California, Herb appreciates the cult status of our own, California grown, In–N-Out Burger. The first Oregon location opened in Medford a couple of weeks also and the response was thunderous. It’s remains the talk of the town. There are still lines of cars around the drive-through.

We asked Herb Quady what the perfect Quady North wine pairing would be with a Double-Double with cheese. Without hesitation he enthusiastically suggested their 2011 Syrah, Mae’s Vineyard.

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Show 105, January 10, 2015: Mark Rosati, Culinary Director, Shake Shack

Mark Rosati of Shake ShackThe first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot with lots of foot traffic adjacent to The Park at the foot of New York-New York Hotel & Casino.

Founded by famed restaurateur Danny Meyer’s Union Square Hospitality Group (USHG), Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for 100 per cent all-natural Angus beef burgers, grilled-crisp flat-top hot dogs, fresh-made frozen custard, crinkle cut fries, craft beer and wine, and more. It’s a fun, lively, fine-casual restaurant with widespread appeal.

Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations across the U.S., including New York City, Chicago, Philadelphia, Boston, Atlanta, Miami, Washington, DC, and international locations including London, Istanbul, Dubai, and others.

Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

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Show 101, December 13, 2014: Urban Seoul Borderless Kitchen

Kacy Jun of Urban SeoulUrban Seoul is one of the 20 plus distinctive dining destinations in the Diamond Jamboree in Irvine. It’s an energetic restaurant that celebrates passion for food and its remarkable ability to adapt. The food is mostly a creative mash-up of Korean and Mexican flavors. The highly successful concept was created by Orange County restaurateur Bronnie Lee and Chef Kacy Jun.

Chef Kacy was mentored by acclaimed sushi chef James Hamamori. He also cooked for Chef Azmin Ghahreman at both The St. Regis Monarch Beach Resort and Sapphire Laguna.

Brad A. Johnson, the fare-reaching restaurant critic for The Orange County Register, is a big fan of their Chorizo Kimchi Fried Rice. It’s chorizo, pork belly, pickled red onions, kimchi, garlic, rice and a sunny side up egg.

One of Chef Kacy’s favorite menu items is the Kalbi Burger. It’s his homage to the classic In-N-Out Burger he grew up with.

Chef Jun is our guest.

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