Show 342, September 28, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

The Trotter Project presents the Los Angeles Premier of A Fine Line and Celebrity Chef Panel on Tuesday, October 1st, 2019 at Cinépolis Luxury Cinemas Pacific Palisades from 6:00 pm to 9:30 pm to directly benefit the Los Angeles chapter of Careers through Culinary Arts Program (C-CAP) and MAAP! Chef Hillary Henderson, Chef de Cuisine, CUT by Wolfgang Puck Beverly Hills; Ellen Curtis, General Manager, CUT by Wolfgang Puck Beverly Hills and Organizer Jayne Portnoy preview the special evening for us.

Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series.  The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. Geary’s cheesecakes became one of his most popular culinary calling cards so he published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller. Now Geary has expanded his cheesecake repertoire even more with the eagerly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More.  George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

The Sideways Fest is a weekend (October 18th thru 20th) celebrating the 15th anniversary of “Sideways” The Movie. The continuing positive impact it’s had on tourism in the Santa Ynez Valley is incalculable. Chef & Winemaker Frank Ostini of Hitching Post II and Hitching Post Wines is our informed tour guide.

Babe’s Bar-B-Que and Brewery is centrally located in the Greater Palm Springs area at The River in Rancho Mirage. It launched to instant acclaim and popularity in 2002, the dream project come true of Founder Don Callender (of Marie Callender’s Restaurants fame.) Today Babe’s Bar-B-Que and Brewery is under the stewardship of Don’s son, Lucky, who carries on the founder’s vision. Lucky taps the keg for us.

Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn, juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.” We gently pull Chef Eric away from his busy kitchen for a chat.

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

Play

September 28: A Fine Line Documentary, George Geary, Sideways Fest, Babe’s Bar-B-Que and Brewery, Eric Bost

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Hillary Henderson & General Manager Ellen Curtis, CUT by Wolfgang Puck
Segment Three: “The Cheesecake King” Chef George Geary – 2nd Edition of The Cheesecake Bible
Segment Four: Chef Frank Ostini of Buellton’s Hitching Post II and Hitching Post Wines
Segment Five: Lucky Callender – Babe’s Bar-B-Que and Brewery, Rancho Mirage
Segment Six: Executive Chef / Proprietor Eric Bost of auburn

Now an enticing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

The Trotter Project presents the Los Angeles Premier of “A Fine Line” and Celebrity Chef Panel on Tuesday, October 1st, 2019 at Cinépolis Luxury Cinemas Pacific Palisades from 6:00 pm to 9:30 pm to directly benefit the Los Angeles chapter of Careers through Culinary Arts Program (C-CAP) and MAAP!

Chef Hillary Henderson, Chef de Cuisine, CUT by Wolfgang Puck Beverly Hills; Ellen Curtis, General Manager, CUT by Wolfgang Puck Beverly Hills and Organizer Jayne Portnoy preview the special evening for us.

Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series.  The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. Geary’s cheesecakes became one of his most popular culinary calling cards so he published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller. Now Geary has expanded his cheesecake repertoire even more with the eagerly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

The Sideways Fest is a weekend (October 18th thru 20th) celebrating the 15th anniversary of “Sideways” The Movie. The continuing positive impact it’s had on tourism in the Santa Ynez Valley is incalculable. Chef & Winemaker Frank Ostini of Hitching Post II and Hitching Post Wines is our informed tour guide.

Babe’s Bar-B-Que and Brewery is centrally located in the Greater Palm Springs area at The River in Rancho Mirage. It launched to instant acclaim in 2002, the dream project come true of Founder Don Callender (of Marie Callender’s Restaurants fame.) Today Babe’s Bar-B-Que and Brewery is under the stewardship of Don’s son, Lucky, who carries on the founder’s vision. Lucky taps the keg for us.

“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn, juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.” We gently pull Chef Eric away from his busy kitchen for a chat.”

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

Hillary Henderson of Cut by Wolgang Puck in Beverly HillsThe Trotter Project presents the Los Angeles Premier of A Fine Line and Celebrity Chef Panel on Tuesday, October 1st, 2019 at Cinépolis Luxury Cinemas Pacific Palisades from 6:00 pm to 9:30 pm to directly benefit the Los Angeles chapter of Careers through Culinary Arts Program (C-CAP) and MAAP!

Chef Hillary Henderson, Chef de Cuisine, CUT by Wolfgang Puck Beverly Hills; Ellen Curtis, General Manager, CUT by Wolfgang Puck Beverly Hills and Organizer Jayne Portnoy preview the special evening for us.

This special evening will start with a lively and decadent Cocktail Reception at 6:00 pm featuring culinary creations from celebrated celebrity chefs and panelists Chef Antonia Lofaso (Scopa Italian RootsDAMABlack Market Liquor BarAntonia Lofaso CateringFood Network)Michelin Star Chef Carrie Nahabedian (Brindille), Chef Aarti Sequeira (Food Network), Ellen Curtis (CUTCUT Lounge), Chef Hillary Henderson (CUT by Wolfgang Puck), and Moderator Chef Sherry Yard (Food NetworkCake WarsTop Chef: Just Desserts), along with a Complimentary BuffetChampagneWineBeerPopcorn and Candy from the Cinépolis Luxury Cinemas Pacific Palisades concession.

The L.A. premier of A Fine Line, a moving documentary by Filmmaker Joanna James will start at 7:15 pm and explores why only 6 per cent of Head Chefs and restaurant owners are women, while shedding light on national conversations that are being had now, and hearing perspectives and experiences from world-renowned chefs including Dominique CrennLidia BastianichApril BloomfieldBarbara LynchCat Cora and many more, getting to the heart of what is needed to empower women across all industries.

Cookbook Author George Geary Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series.  The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. He later became the first award winning pastry chef for the Walt Disney Company at Disneyland.

Geary’s cheesecakes became one of his most popular culinary calling cards so he then published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.

Now Geary has expanded his cheesecake repertoire even more with the highly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items. Some of the delicious recipes in the book include:  Artichoke Cheesecake, Maine Lobster Cheesecake, Passover Honey Cheesecake, Blood Orange Spiced Cheesecake, Eggnog Rum Cheesecake, Italian Zabaglione Cheesecake Bars, Blood Orange Cheesecake Crępes, Cheesecake Bonbons and many more unique flavored desserts.

Frank Ostini of Hitching Post IIThe Sideways Fest is a weekend (October 18th thru 20th) celebrating the 15th anniversary of “Sideways” The movie. The continuing, positive impact it’s had on tourism in the Santa Ynez Valley is incalculable.

Kick off the Sideways Fest 15 -year anniversary celebration weekend (October 18th) with a special “Sideways” Movie Experience under the stars at the Solvang Festival Theatre. Wine Tasting and panel discussion with Sideways personalities follows the screening at Solvang Theater Fest!

Saturday, October 19th is the Sideways Shuttle Tour from 11:00 a.m. to 5:00 p.m. Guests will get to hop on the Shuttle and experience the Sideways Tour first hand! The tour features special stops from “Sideways” that include Sideways InnPeake Ranch, Hitching Post II, Ostrich Land and the Solvang Restaurant!

The Weekend concludes with the Sideways Wine Festival in Buellton’s River View Park on Sunday afternoon, October 20th from 12 Noon to 4:00 p.m. Over 40 Santa Rita Hills and Santa Barbara County wineries will be on site for guests to sample from!

Chef & Winemaker Frank Ostini of Hitching Post II and Hitching Post Wines is our tour guide.

Lucky Callendar pf Babe's BBW in Palm SpringsBabe’s Bar-B-Que and Brewery is centrally located in the Greater Palm Springs area at The River in Rancho Mirage. It launched to instant acclaim in 2002, the dream project come true of Founder Don Callender (of Marie Callender’s Restaurants fame.) Today Babe’s Bar-B-Que and Brewery is under the stewardship of Don’s son, Lucky, who carries on the founder’s vision.

There are bar-b-que styles represented at Babe’s from every part of the United States and abroad, from the great state of Texas to Korea. The secret is perhaps Babe’s smoking process. It differs from the conventional barbecue restaurants that typically rely on heavy sauces or rubs to flavor the meat.

Second generation propriety Lucky Callender is our guest.

Chef Eric Bost of Auburn in Los Angeles on Melrose“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn,  juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.”

“The menu is based on a unique perspective of a multiple course format, built around guest liberty and the absence of strict rules. Diners are encouraged to guide their own experience, allowing freedom and flexibility, while stripping away formality. In contrast to our main dining menu, the bar offers a fully à la carte selection, maintaining the same culinary philosophy while contributing an entirely different way to enjoy auburn.”

We gently pull Chef Eric away from his busy kitchen for a chat.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Hillary Henderson & General Manager Ellen Curtis, CUT by Wolfgang Puck
Segment Three: “The Cheesecake King” Chef George Geary – 2nd Edition of The Cheesecake Bible
Segment Four: Chef Frank Ostini of Buellton’s Hitching Post II and Hitching Post Wines
Segment Five: Lucky Callender – Babe’s Bar-B-Que and Brewery, Rancho Mirage
Segment Six: Executive Chef / Proprietor Eric Bost of auburn

Show 338, August 24, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s delectable show.

It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.
Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

Play

Show 338, August 24, 2019: “A Nourished Spirit” series at Hotel Palomar Los Angeles & Double Take

Jayne Portnoy of the Pen2Paper Project“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.”

The Pen2Paper Project aims to connect people and create community through the art of letter writing and journaling. A Nourished Spirit is a four-part writing series curated by Pen2Paper for Double Take that incorporates cocktail and food pairings into the creative process.

Tickets are $30 per workshop and include food & drink pairings, journal and 15% dining discount at Double Take.

Producer Jayne Portnoy, Double Take’s Lead Bartender Sarah Mengoni and Hotel Palomar’s & Double Take’s Executive Chef Paul Gregory join us with the details.

Play

August 24: Plymouth Gin, Lincoln Carson, A Nourished Spirit, Tuxton China, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Plymouth Gin with Global Brand Ambassador Sebastian Hamilton-Mudge
Segment Three: Executive Chef / Partner Lincoln Carson, Bon Temps, Los Angeles
Segment Four: Preview of “A Nourished Spirit” Series at Double Take & Kimpton Palomar Hotel, Los Angeles
Segment Five: Co-Host Chef Andrew Gruel of Slapfish with “Ask the Chef”
Segment Six: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander
Segment Seven: Chef Marco Zapien of Zapien’s Salsa Grill

Now an enticing preview of this Saturday’s delectable show.

It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.

Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

“A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

Sebastian Hamilton-Mudge is the brand ambassador for Plymouth GinThe classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations.

“Gin appears in cocktail guides as early as 1900, and by 1930, was ubiquitous in the influential The Savoy Cocktail Book. In modern times, It’s employed in mixed drinks that originated both in their initial form with Plymouth Gin and also ones where an ambiguous call for “gin” has led to many cocktail makers reaching for Plymouth Gin.”

As Global Brand Ambassador, Sebastian Hamilton-Mudge has travelled the world, absorbing and influencing cocktail culture wherever he goes, sharing his deep knowledge of Gin and Cocktails.

He is regularly referenced in press and articles around the World and his book on the classic Pink Gin cocktail is available in the Angostura distillery in Trinidad, while his writing on the brand and classic cocktail history with award winning writer Aaron Goldfarb and Punch Creative.

The Gin Companion is available online to buy.

Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.

Lincoln Carson of Bon TempsLincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles.

“An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants.  Bon Temps is for the neighborhood and a place for the downtown community to break bread in a space that pays homage to the old and new.”

“Chef Lincoln Carson is a veteran pastry chef whose career spans almost three decades and he is best known for his eight-year tenure as the corporate pastry chef for The Mina Group, while his culinary resume also includes stints at internationally-acclaimed restaurants such as Le Bernardin and La Cote Basque. Carson was responsible for all facets of The Mina Group’s pastry, dessert and bread programs in addition to opening 18 new restaurants during his time there.”

“Set within the former Heinz testing kitchen of downtown Los Angeles, Bon Temps sets out to break down the distinction between back and front of house all while showcasing the beautiful tension between warm and cold materials. The guest immediately feels part of something larger than simply a dining experience, rather the sounds of the open kitchen combined with a sense of functional utility set forth by the aluminum furniture all point towards the expression of a transparent and honest dining experience driven by Chef Lincoln Carson.”

We entice Chef Lincoln out of his busy kitchens for a chat.

Jayne Portnoy of the Pen2Paper Project“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.”

The Pen2Paper Project aims to connect people and create community through the art of letter writing and journaling. A Nourished Spirit is a four-part writing series curated by Pen2Paper for Double Take that incorporates cocktail and food pairings into the creative process.

Tickets are $30 per workshop and include food & drink pairings, journal and 15% dining discount at Double Take.

Producer Jayne Portnoy, Double Take’s Lead Bartender Sarah Mengoni and Hotel Palomar’s & Double Take’s Executive Chef Paul Gregory join us with the details.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Plant-based seafood substitutes are coming into the consumer marketplace. It’s a huge subject of spirited conversation and has been in the news recently. Chef Andrew shares his thoughts.

Jennifer Rolander of Tuxton ChinaTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more.

2019 marks the 20th Anniversary of Tuxton!

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Guests will receive copies of all the Hatch-themed recipes including Drink of the Day, Appetizers, Salad, Entrees and Dessert. The seated Dinner features all the items demonstrated by Chef Marco. Guests also receive a gift certificate for a complimentary meal at Zapien’s Salsa Grill on a future visit.

Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten incredible Hatch Chile inspired dishes.

We’ll entice Chef Marco away from the chile roaster for a chat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Plymouth Gin with Global Brand Ambassador Sebastian Hamilton-Mudge
Segment Three: Executive Chef / Partner Lincoln Carson, Bon Temps, Los Angeles
Segment Four: Preview of “A Nourished Spirit” Series at Double Take & Kimpton Palomar Hotel, Los Angeles
Segment Five: Co-Host Chef Andrew Gruel of Slapfish with “Ask the Chef”
Segment Six: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander
Segment Seven: Chef Marco Zapien of Zapien’s Salsa Grill