Show 500, November 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“The mission of California’s Sterling Caviar is to produce the finest sustainable, California farmed white sturgeon and caviar roe in an environmentally responsible manner that respects the species, the environment, their communities, staff, and customers. They want their chefs to have a product that supports the current culture of transparency that consumers demand. Sterling contributes to research to grow the wild population of California’s sturgeon- they are one of only two populations globally, listed as “of least concern”. California-based Sterling Caviar currently offers five grades of white sturgeon caviar. Their caviar is graded by egg size and texture, and – in the case of their Imperial grade only – by color.” Jeff Sedacca, Sterling Caviar’s Chief Executive Officer, takes a break from packing the golden colored Imperial Caviar and joins us.

Tara “Teaspoon” Bench’s newest cookbook (and just in time for the Holidays) is Delicious Gatherings – Recipes to Celebrate Together. “Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers. Tara brings her comforting-but-elevated approach to recipes that cover “Main Events,” “Serious Sides,” “Breakfast and Brunch,” and “Baking and Sweets.” The book opens with “Gather-Around Dinners,” which takes the stress out of meal planning with full-course menus for memorable gatherings.” Tara “Teaspoon” Bench is our guest with whisk securely in hand.

Hedonistas de la Fe mezcal of Oaxaca, Mexico is made in small batches according to a 500-year-old tradition. The agave is hand harvested and toasted in earthen mounds, mashed with a stone wheel, and fermented in traditional open-air wooden vats. In every step quality and tradition guide Hedonista. Their Maestro Mezcalero, Gerardo “Kim” Santiago Hernandez, brings three generations of experience and love into the making of Hedonistas mezcals. Steeped in tradition he works his magic to bring the consumer the best mezcal in every batch. All four of the Hedonista varietals embody unique flavors reflecting the terroir and craftsmanship of proprietary family recipes from their Master Mezcalero, Gerardo “Kaín” Santiago Hernandez.” Co-founder Bhalin Singh (also a chef) is our guest to uncork all that is Hedonista de la Fe mezcal.

Our own Chef Andrew Gruel, the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The final countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with serious fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew now shares his concluding morsels of genuinely useful Thanksgiving cooking tips. Creative side dishes truly make the Thanksgiving table and Chef Andrew, of course, has some added tasty thoughts. Is there perhaps a better alternative to the traditional jellied cranberry than what comes out of the can? You bet. We’ll ask the chef…

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

Show 500, November 19, 2022: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part One

Jeff Sedecca of Sterling Caviar

Sterling Caviar, now the largest caviar producer in the United States, has an illustrious history going back to 1983 when Stolt Sea Farm started sturgeon production in Wilton, CA. In 1985, Sierra Aquafarms started operations in Elverta, CA (current site of Sterling Caviar), and soon became the pioneer in water recirculating technology. Soon, the two companies formed a joint venture and operated as Stolt Sea Farm California LLC with the goal of developing methods for producing caviar from sturgeon.”

“In 1988, the Elverta and Wilton farms became the first commercial sturgeon farming operation in California using sustainable farming practices and tank reconfigurations. Soon, the farms, stocked with world-famous white sturgeon, began producing caviar. Several years later in 1993, and thanks to the ongoing collaboration with U.C. Davis and the California Department of Fish and Wildlife, the Elverta and Wilton farms became the first in the world to produce commercial quantities of caviar from tank-raised sturgeon!”

“In 2006, Stolt Sea Farm California LLC changed its name to Sterling Caviar and continued to operate four farms in California: Elverta, Wilton, Elk Grove and Ione. In October 2020, Sterling Caviar and its farms were acquired by its new owner, Eugene Fernandez, a New York entrepreneur / businessman intent on growing the aquaculture business while adhering to the work ethics and principles taught by his late father. With a truly dedicated, supportive, and highly-knowledgeable Management team in place, the Company continues to be the leading producer of domestic caviar, serving the most discerning chefs, customers, and caviar connoisseurs both here in the U.S. and abroad.”

“California-based Sterling Caviar currently offers five grades of domestically raised white sturgeon caviar. Their caviar is graded by egg size and texture, and – in the case of their Imperial grade only – by color.” Sterling also sells their high-quality sturgeon meat to restaurants and foodservice so nothing is wasted.

This year Sterling Caviar was awarded the prestigious Gold Award in the Seafood Category as well as the Product of the Year honors by the Specialty Food Association.

Jeff Sedacca, Sterling Caviar’s Chief Executive Officer, takes a break from packing the Imperial Caviar and joins us.

Show 500, November 19, 2022: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part Two

Jeff Sedecca of Sterling Caviar

Sterling Caviar, now the largest caviar producer in the United States, has an illustrious history going back to 1983 when Stolt Sea Farm started sturgeon production in Wilton, CA. In 1985, Sierra Aquafarms started operations in Elverta, CA (current site of Sterling Caviar), and soon became the pioneer in water recirculating technology. Soon, the two companies formed a joint venture and operated as Stolt Sea Farm California LLC with the goal of developing methods for producing caviar from sturgeon.”

“In 1988, the Elverta and Wilton farms became the first commercial sturgeon farming operation in California using sustainable farming practices and tank reconfigurations. Soon, the farms, stocked with world-famous white sturgeon, began producing caviar. Several years later in 1993, and thanks to the ongoing collaboration with U.C. Davis and the California Department of Fish and Wildlife, the Elverta and Wilton farms became the first in the world to produce commercial quantities of caviar from tank-raised sturgeon!”

“In 2006, Stolt Sea Farm California LLC changed its name to Sterling Caviar and continued to operate four farms in California: Elverta, Wilton, Elk Grove and Ione. In October 2020, Sterling Caviar and its farms were acquired by its new owner, Eugene Fernandez, a New York entrepreneur / businessman intent on growing the aquaculture business while adhering to the work ethics and principles taught by his late father. With a truly dedicated, supportive, and highly-knowledgeable Management team in place, the Company continues to be the leading producer of domestic caviar, serving the most discerning chefs, customers, and caviar connoisseurs both here in the U.S. and abroad.”

“California-based Sterling Caviar currently offers five grades of domestically raised white sturgeon caviar. Their caviar is graded by egg size and texture, and – in the case of their Imperial grade only – by color.” Sterling also sells their high-quality sturgeon meat to restaurants and foodservice so nothing is wasted.

This year Sterling Caviar was awarded the prestigious Gold Award in the Seafood Category as well as the Product of the Year honors by the Specialty Food Association.

Jeff Sedacca, Sterling Caviar’s Chief Executive Officer, takes a 2nd break from packing the golden colored Imperial Caviar and joins us.

November 19: Sterling Caviar, Tara Teaspoon, Hedonistas de la Fe mezcal

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part One
Segment Three: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part Two
Segment Four: Tara “Teaspoon” Bench with Delicious Gatherings – Recipes to Celebrate Together Part One
Segment Five: Tara “Teaspoon” Bench with Delicious Gatherings – Recipes to Celebrate Together Part Two
Segment Six: Bhalin Singh, Co-Founder, Hedonistas de la Fe Mezcal from Oaxaca Part One
Bhalin Singh, Co-Founder, Hedonistas de la Fe Mezcal from Oaxaca Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“The mission of California’s Sterling Caviar is to produce the finest sustainable, California farmed white sturgeon and caviar roe in an environmentally responsible manner that respects the species, the environment, their communities, staff, and customers. They want their chefs to have a product that supports the current culture of transparency that consumers demand. Sterling contributes to research to grow the wild population of California’s sturgeon- they are one of only two populations globally, listed as “of least concern”. California-based Sterling Caviar currently offers five grades of white sturgeon caviar. Their caviar is graded by egg size and texture, and – in the case of our Imperial grade only – by color.” Jeff Sedacca, Sterling Caviar’s Chief Executive Officer, takes a break from packing the golden colored Imperial Caviar and joins us.

Tara “Teaspoon” Bench’s newest cookbook (and just in time for the Holidays) is Delicious Gatherings – Recipes to Celebrate Together. “Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers. Tara brings her comforting-but-elevated approach to recipes that cover “Main Events,” “Serious Sides,” “Breakfast and Brunch,” and “Baking and Sweets.” The book opens with “Gather-Around Dinners,” which takes the stress out of meal planning with full-course menus for memorable gatherings.” Tara “Teaspoon” Bench is our guest with whisk securely in hand.

“Hedonistas de la Fe mezcal is made in small batches according to a 500-year-old tradition. The agave is hand harvested and toasted in earthen mounds, mashed with a stone wheel, and fermented in traditional open-air wooden vats. In every step quality and tradition guide Hedonista. Their Maestro Mezcalero, Gerardo “Kim” Santiago Hernandez, brings three generations of experience and love into the making of Hedonistas mezcals. Steeped in tradition he works his magic to bring the consumer the best mezcal in every batch. All four of the Hedonista varietals embody unique flavors reflecting the terroir and craftsmanship of proprietary family recipes from their Master Mezcalero, Gerardo “Kaín” Santiago Hernandez.” Co-founder Bhalin Singh (also a chef) is our guest to uncork all that is Hedonista de la Fe mezcal.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The final countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with serious fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew now shares his concluding morsels of genuinely useful Thanksgiving cooking tips. Creative side dishes truly make the Thanksgiving table and Chef Andrew, of course, has some added tasty thoughts. Is there perhaps a better alternative to the traditional jellied cranberry than what comes out of the can? We’ll ask the chef…

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

Jeff Sedecca of Sterling Caviar

Sterling Caviar, now the largest caviar producer in the United States, has an illustrious history going back to 1983 when Stolt Sea Farm started sturgeon production in Wilton, CA. In 1985, Sierra Aquafarms started operations in Elverta, CA (current site of Sterling Caviar), and soon became the pioneer in water recirculating technology. Soon, the two companies formed a joint venture and operated as Stolt Sea Farm California LLC with the goal of developing methods for producing caviar from sturgeon.”

“In 1988, the Elverta and Wilton farms became the first commercial sturgeon farming operation in California using sustainable farming practices and tank reconfigurations. Soon, the farms, stocked with world-famous white sturgeon, began producing caviar. Several years later in 1993, and thanks to the ongoing collaboration with U.C. Davis and the California Department of Fish and Wildlife, the Elverta and Wilton farms became the first in the world to produce commercial quantities of caviar from tank-raised sturgeon!”

“In 2006, Stolt Sea Farm California LLC changed its name to Sterling Caviar and continued to operate four farms in California: Elverta, Wilton, Elk Grove and Ione. In October 2020, Sterling Caviar and its farms were acquired by its new owner, Eugene Fernandez, a New York entrepreneur / businessman intent on growing the aquaculture business while adhering to the work ethics and principles taught by his late father. With a truly dedicated, supportive, and highly-knowledgeable Management team in place, the Company continues to be the leading producer of domestic caviar, serving the most discerning chefs, customers, and caviar connoisseurs both here in the U.S. and abroad.”

Jeff Sedacca, Sterling Caviar’s Chief Executive Officer, takes a break from packing the Imperial Caviar and joins us.

Tara Bench

Tara “Teaspoon” Bench’s newest cookbook (and just in time for the Holidays) is Delicious Gatherings – Recipes to Celebrate Together. “Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers.”

“From Sunday suppers and weeknight family meals to elaborate buffets for bigger crowds and holiday celebrations, Tara’s recipes include delicious showstoppers and unique takes on comforting classics. You can gather together around savory recipes, including Spicy Maple Sweet Potatoes with Cinnamon Pepitas or the Ultimate Chili con Queso. Then bring on dessert with Chocolate Peanut Butter Puddle Cookies or Maple Hazelnut Pie.”

“Tara brings her comforting-but-elevated approach to recipes that cover “Main Events,” “Serious Sides,” “Breakfast and Brunch,” and “Baking and Sweets.” The book opens with “Gather-Around Dinners,” which takes the stress out of meal planning with full-course menus for memorable gatherings.”

“I am so passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish our bodies and souls.”—Tara Bench (aka Tara Teaspoon).

“Tara Bench has been in the food publishing industry for more than twenty years and is also the author of Live Life Deliciously: Recipes for Busy Weekdays and Leisurely Weekends. As a recipe developer and professional food stylist, she creates food content for brands, books, television, and advertising, as well as shares her expertise on her blog.”

Tara “Teaspoon” Bench is our guest with whisk in hand.

Bhalin Singh of Hedonistas de la Fe Mezcal

Hedonistas de la Fe mezcal is made in small batches according to a 500-year-old tradition. The agave is hand harvested and toasted in earthen mounds, mashed with a stone wheel, and fermented in traditional open-air wooden vats. In every step quality and tradition guide Hedonista. Their Maestro Mezcalero, Gerardo “Kain” Santiago Hernandez, brings three generations of experience and love into the making of Hedonistas mezcals. Steeped in tradition he works his magic to bring the consumer the best mezcal in every batch.”

“Hedonistas de la Fe mezcal is grown, harvested and produced in Oaxaca, Mexico. This allows Hedonista to source agave from consistent terroir within Oaxaca under the direct supervision of Mezcalero Kain.”

“All four of the Hedonista varietals embody unique flavors reflecting the terroir and craftsmanship of proprietary family recipes from their Master Mezcalero, Gerardo “Kaín” Santiago Hernandez.”

“The flavor profiles vary from the cultivated ESPADIN, with its full mouth-feel of brine and tropical fruit, to their wild mezcals, which include the sublime and elegant CUISHE, the powerhouse TOBALA, and the regal TEPEZTATE.”

Co-founder Bhalin Singh (also a chef) is our guest to uncork all that is Hedonista de la Fe mezcal.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

The final countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with serious fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving where the home cook can enjoy the evening. Chef Andrew now shares his concluding morsels of genuinely useful Thanksgiving cooking tips. Creative side dishes truly make the Thanksgiving table and Chef Andrew, of course, has some added tasty thoughts. Is there a better alternative to the traditional jellied cranberry than what comes out of the can? We’ll ask the chef…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part One
Segment Three: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part Two
Segment Four: Tara “Teaspoon” Bench with Delicious Gatherings – Recipes to Celebrate Together Part One
Segment Five: Tara “Teaspoon” Bench with Delicious Gatherings – Recipes to Celebrate Together Part Two
Segment Six: Bhalin Singh, Co-Founder, Hedonistas de la Fe Mezcal from Oaxaca Part One
Bhalin Singh, Co-Founder, Hedonistas de la Fe Mezcal from Oaxaca Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”