Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part One
Segment Three: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part Two
Segment Four: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part One
Segment Five: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part Two
Segment Six: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
It’s Spring and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits and veggies for 2023. From there Robert will recap the most popular Specialty Produce items in 2022.
“MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well. They also operate a MacLeod Taproom and Pizzeria in Highland Park. Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try. At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.” MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.” Founder Jennifer Febre joins us with a pint of cask ale in hand.
“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC/Maryland/Northern Virginia and Arizona. “The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs from his family of restaurants and ventures. Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member. Also with us are the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. (Jonathan Club has been a long-time generous supporter of the mission of C-CAP.)
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Do you know Red Dye No. 3? It’s contained in a lot of food products including Skittles. California’s Assembly Bill 418 would ban Red Dye No. 3 (titanium dioxide) as well as four other suspect chemical additives found it lots of everyday food products. What’s it all about? Are they really necessary? We’ll “Ask the Chef.”
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
It’s Spring and time to revisit our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowing the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits and veggies for 2023. From there Robert will recap the most popular Specialty Produce items in 2022.
Already tending is Baby Baker Russet Potatoes. “Melissa’s Baby Baker Russet Potatoes are absolutely adorable and perfect for almost any meal. Like regular-size Russets, these babies feature sandy-textured brown skin and bright white flesh that’s crisp and firm. Cooked, their flesh becomes light and oh-so fluffy, featuring a buttery sweet flavor profile with mild, earthy undertones.”
The 2nd Most Popular Specialty Produce item last year was Baby Red Potatoes. “There are several types of variety potatoes available from Melissa’s. The thin-skinned types include Baby Red Potatoes. Melissa’s Baby Red Potatoes are round with distinct red skins. Baby Red Potatoes can be cooked in almost any way imaginable. They have a light, subtle flavor and a creamy texture. To preserve the nutrients, leave the skins on and simply scrub gently in water before using.”
Robert continues with us with a signature Pink Pineapple in hand.
MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well! They also have a new MacLeod Taproom and Pizzeria in Highland Park.
“Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try.”
At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.”
“MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.”
“With the best raw ingredients, fresh California produce, and proteins sourced locally, their kitchen has got only the best to work with – which means you’re getting a truly superior pizza.”
MacLeod Ale Brewing Co.’s Vegan Classic Pepperoni Pizza was personally selected by Chicago-based Pizza Authority and Food Journalist, Steve Dolinsky, to be one of the featured pizzas at the upcoming Pizza City Fest Los Angeles at LA Live on Saturday, April 29th. (The Vegan Pepperoni itself is the proprietary creation of their Highland Park neighbor, Maciel’s Plant-Based Butcher Shop and Deli.)
Founder Jennifer Febre joins us with a pint of cask ale in hand.
The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990.
“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.”
“Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.”
“The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures:
- Chef Drew Rosenberg, Executive Chef, CUT Beverly Hills
- Chef Ari Rosenson, Culinary Director Los Angeles, Wolfgang Puck Fine Dining
- Chef Della Gosset, Executive Pastry Chef, Spago
- Chef Eric Klein, Executive Chef and Senior Vice President, Wolfgang Puck Catering
- Chef Andreas Roller, Executive Chef, Jonathan Club
In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more!
Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member.
Then with more of the salivating details is the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. Jonathan Club has been a generous, long-time supporter of the mission of C-CAP and C-CAP students have successfully interned at Jonathan Club’s facilities in DTLA and Santa Monica and earned their way to become part of the Club’s permanent culinary team.
Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Do you know Red Dye No. 3? It’s contained in a lot of food products including Skittles. California’s Assembly Bill 418 would ban Red Dye No. 3 (titanium dioxide) as well as four other suspect chemical additives found it lots of everyday food products. What’s it all about? Are they really necessary? We’ll “Ask the Chef.”
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part One
Segment Three: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part Two
Segment Four: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part One
Segment Five: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part Two
Segment Six: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”
