Show 345, October 19, 2019: Show Preview with Co-Host Andy Harris

Now a tempting 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.

Sandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home (with high ceilings) is perfect for guests staying one night or several.  Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing. Proprietress Terry Sande welcomes us to Sandes of Time.

Chef John Park’s Toast Kitchen + Bakery is a valued addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure. The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons. The globe-trotting Darley Newman is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place. David pulls the cork on Alloro Vineyard for us.

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

Play

October 19: Sandes of Time, Toast Kitchen + Bakery, Darley Newman, Alloro Vineyard

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sandes of Time Bed and Breakfast (SE Portland, Oregon) with Proprietress Terry Sande
Segment Three: Executive Chef / Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Four: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part One
Segment Five: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part Two
Segment Six: “Ask the Chef” with Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group
Segment Seven: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part One
Segment Eight: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part Two

Now a tempting 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.

Sandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home (with high ceilings) is perfect for guests staying one night or several.  Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing. Proprietress Terry Sande welcomes us to Sandes of Time.

Chef John Park’s Toast Kitchen + Bakery is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure. The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons. The globe-trotting Darley Newman is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place. David pulls the cork on Alloro Vineyard for us.

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

Terry Sande of Sandes of Time Bed and BreakfastSandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home is perfect for guests staying one night or several.

Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing.

“The 2-course breakfast menu varies each day and is a very good reason to get up in the morning after a restful night’s sleep in our comfy beds.”

“Find a quiet porch swing, listen to the water as it trickles down the rocks and splashes over the waterfall, have a glass of lemonade and let time stand still for just a little while at the Sandes of Time Bed and Breakfast”

“Our goal is to make our guests as comfortable as possible so that staying at the Sandes of Time Bed & Breakfast will be one of the best parts of the trip!”

Proprietress Terry Sande welcomes us to Sandes of Time.

John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu.

Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think pork belly bao with grilled pluots and thai chile lime vinaigrette. For a sweet ending look for the chocolate funnel cake with (house-made) cocoa nib ice cream.

Chef John is also very active in giving back to the community as a matter of course. This is recognized by his nomination this year for Outstanding Community Service by the Golden Foodie Awards along with Chef Ivan Calderon and Restaurateur David Hanna.

Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

Darley Newman“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure.

The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons.

“Darley Newman is a travel expert, media entrepreneur, and author who channeled her passion for travel and storytelling into a dream career. Through her production company, DCN Creative, she is the creator, producer and host of internationally broadcast travel shows, “Travels with Darley” and Emmy Award-winning, “Equitrekking.” She also popularized the niche genre of equestrian tourism and often appears as a travel expert on leading media, including USA Today, The Washington Post and Forbes.”

The globe-trotting Darley Newman is our guest.

“Step out of your comfort zone and take a break from your work week by traveling the world with “Travels with Darley,” which broadcasts Monday through Friday for Southern California viewers at 6:30 p.m. on PBS’ KCET.”

“From California to Dubai, award-winning TV host Darley Newman joins local experts and guides to reveal bucket list adventures and fascinating foods. “Travels with Darley” debuted on PBS stations in 2016. This new season (the 7th) marks the 41st half hour of the series, which is now back in production.”

“Highlights of the series include making kouign-amann, Europe’s fattiest pastry, along France’s Cote d’Azur, Danish bakeries and local wine along California’s Central Coast in Solvang and top sushi haunts in Tokyo. Darley also attempts extreme adventures that everyday people can enjoy on their travels, taking on the world’s fastest zip line in Wales, highest artificial climbing wall in Reno, tallest commercial bungee in Macao, freestyle skiing with Olympian Jonny Moseley and swimming with sharks in Dubai… in the mall. The latest and seventh season of the series takes viewers to Dubai, Hong Kong, Macao, Santa Fe, Nevada, California and the Adirondacks.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place.”

“David Nemarnik grew up in Portland helping his parents start a produce business, and has been fascinated with growing and fermenting his whole life. In 1999, he founded the Alloro estate to create world-class Pinot Noir in a manner that honors his family’s food & wine traditions and respect for the land. Today, Nemarnik lives on the property with his daughter, surrounded by wine grapes, culinary gardens, olive trees, chickens, sheep, and registered Hereford cattle.”

David Nemarnik of Alloro VineyardAlloro Vineyard brings Old-World allure to Oregon. Nestled in the south-facing slopes of the Chehalem Mountains just 30 minutes outside of Portland, the 70-acre Alloro estate is a bucolic homage to timeless tradition. From the iconic Italian farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops, and herd of Hereford cattle, the winery and vineyard is built upon the sustainable holistic agricultural practices, respectful stewardship, and intense passion for food and wine of David Nemarnik, Alloro’s founder and vineyard manager.”

“Alloro makes wine exclusively from 33 acres of estate vineyards perched on sloping hillsides in the Chehalem Mountains AVA. The Vineyard is dry-farmed, and tended with the lightest possible touch. L.I.V.E.-certified, Salmon-Safe agricultural practices strive to promote natural biodiversity and improve sustainability every year. The site’s Laurelwood series of soils—dark brown loess topsoil layered on brick-red decomposed basalt Jory soils that act as a sponge—offer optimal fertility and moisture for the micro-climate.”

Alloro produces three estate Pinot Noirs, Chardonnay, Riesling, Rose of Pinot Noir, and Vino Nettare—a dessert wine made from Muscat and Riesling.”

David pulls the cork on Alloro for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sandes of Time Bed and Breakfast (SE Portland, Oregon) with Proprietress Terry Sande
Segment Three: Executive Chef / Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Four: KTravel Journalist Darley Newman, “Travels with Darley” on KCET Part One
Segment Five: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part Two
Segment Six: “Ask the Chef” with Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group
Segment Seven: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part One
Segment Eight: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part Two

Show 314, March 9, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s decadent 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 we greatly appreciate you being a part of our loyal listening audience.

With stunning views of the track at Porsche Experience Center Los Angeles, Restaurant 917’s sleek and modern setting echoes Porsche’s world class design aesthetic. The name and décor were inspired by the legendary 917 race car. The food and beverage are champion caliber, too. Chef Matt Lee and General Manager Oliver Alexandre join us.

KCET‘s (Public Television) regional historical documentary, LA FOODWAYS Exploring Los Angeles’ Storied Agricultural Past, is a new, multi-platform series (and a KCET Original) presenting some surprising answers to challenges we now face as a city. LA Foodways Executive Producer, Raphael Sbarge, is our guest.

The internationally recognized wines of Spain’s Abadía Retuerta have enjoyed three consecutive years in the top 100 wines of the world, according to the preeminent authority, Wine Spectator. While wines were produced on the estate centuries ago, the current winery is only two-and-a-half decades old and is known for its award-winning single terroir wines. The estate also includes Abadia Retuerta LeDomaine, possibly Spain’s most extraordinary luxury hotel located in a restored historic abbey on the magnificent 1,730-acre estate. Enrique Valero, both the winery’s and hotel’s accomplished General Manager joins us on the long-distance line from Spain.

On Sunday, March 10, 2019, JAR (Los Angeles) is hosting Chef John Cox with THE BEAR AND STAR POP-UP showcasing specialty selections from this Central Coast gem. Chef John and Katie Parker McDonald, the granddaughter of the late Fess Parker will be on hand with their 30′ custom-built reverse-flow Texas smoker to smoke and grill meats and produce sourced from the Fess Parker Ranch and farm for this one-night-only dinner. Chef Suzanne Tracht and her team will complement the menu with Jar’s favorite salads and desserts. Chefs John & Suzanne escape their busy kitchens to provide the menu details.

To write Fruit: A Savor the South Cookbook, best-selling author Nancie McDermott got to switch back and forth among the four careers she considered pursuing as a day-dreaming, North Carolina eight-year-old. “I had a little merry-go-round of ideas on what to be when I grew up: Missionary? Detective? Actor? Or Spy?” “Researching Fruit, I sorted and sifted, choosing 12 iconic fruits which matter in Southern cuisine. Persimmons and pawpaws, blackberries and melons, mayhaws and damsons — it’s clues and culture, traditions and creativity, flames and bowls, skillets, spoons, and celebrations. Fruit is seasons, symbols and stories. These fruit stories and recipes illuminate the world of Southern cooking.” Nancie is our guest.

Ever consider the delights of top-quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California, too. Two weeks ago he opened his new, greatly expanded peanut butter works in Nelson, Pic’s Peanut Butter World, with great fanfare. Pic, live from New Zealand, is our fresh & delightfully nutty guest.

Our own Co-Host, Chef Andrew Gruel of the Slapfish Restaurant Group, is again back with his “Ask the Chef” commentary. He’s a real, working chef with great insight and experience. Genuinely tasty, plant-based facsmilies of seafood are coming to market. Think artificial crab made with natural, plant-based ingredients. Chef Andrew clues us in.

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

Play

Show 314, March 9, 2019: “LA FOODWAYS Exploring Los Angeles’ Storied Agricultural Past” with Executive Producer Raphael Sbarge

Raphael SbargeKCET‘s (Public Television) regional historical documentary, LA FOODWAYS Exploring Los Angeles’ Storied Agricultural Past, is a new multi-platform series (and a KCET Original) presenting some surprising answers to challenges we now face as a city.

LA FOODWAYS examines the history of food in Los Angeles. This documentary from filmmaker Raphael Sbarge (A Concrete River; Reviving the Waters of Los Angeles) and KCET looks at the storied agricultural history of Los Angeles to understand present food waste challenges.

From the importance of orange crops in the 19th century to the massive scale of food waste in the U.S., the film is a deep dive into how local organizations are coming together to ensure the future of agriculture in the region.

““Foodways” was first coined in 1942 by anthropologists, folklorists and food scholars to describe the study of why we eat what we eat, and what it means: “Food at the intersection of culture, tradition and history.” Our attitudes, practices and rituals around food are a window onto our most basic beliefs about the world and ourselves.”

Executive Producer, Raphael Sbarge (Suh-barge), is our guest.

 

Play

March 9: Restaurant 917, KCET LA Foodways, Enrique Valero, John Cox, Suzanne Tracht, Nancie McDermott, Pic’s Peanut Butter

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurant 917 at Porsche Experience Center Los Angeles (Carson)
Segment Three: “LA FOODWAYS Exploring Los Angeles’ Storied Agricultural Past” with Executive Producer Raphael Sbarge
Segment Four: Enrique Valero, General Manager, Abadia Retuerta LeDomaine, Winery & Boutique Luxury Hotel, Spain
Segment Five: Chef John Cox and The Bear and Star’s (Los Olivos) Pop-Up at Jar
Segment Six: Author & Cooking Teacher Nancie McDermott, Fruit – a Savor The South Cookbook
Segment Seven: Pic Picot, Pic’s Really Good Peanut Butter, New Zealand
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group with “Ask the Chef”

Now a tempting preview of this Saturday’s decadent 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 we greatly appreciate you being a part of our loyal listening audience.

With stunning views of the track at Porsche Experience Center Los Angeles, Restaurant 917’s sleek and modern setting echoes Porsche’s world class design aesthetic. The name and décor were inspired by the legendary 917 race car. The food and beverage is champion caliber, too. Chef Matt Lee and General Manager Oliver Alexandre join us.

KCET’s (Public Television) regional historical documentary, LA FOODWAYS Exploring Los Angeles’ Storied Agricultural Past, is a new, multi-platform series (and a KCET Original) presenting some surprising answers to challenges we now face as a city. LA Foodways Executive Producer, Raphael Sbarge, is our guest.

The internationally recognized wines of Spain’s Abadía Retuerta have enjoyed three consecutive years in the top 100 wines of the world, according to the preeminent authority, Wine Spectator. While wines were produced on the estate centuries ago, the current winery is only two-and-a-half decades old and is known for its award-winning single terroir wines. The estate also includes Abadia Retuerta LeDomaine, possibly Spain’s most extraordinary luxury hotel located in a restored historic abbey on the magnificent 1,730-acre estate. Enrique Valero, both the winery’s and hotel’s accomplished General Manager joins us on the long-distance line from Spain.

On Sunday, March 10, 2019, JAR (Los Angeles) is hosting Chef John Cox with THE BEAR AND STAR POP-UP showcasing specialty selections from this Central Coast gem. Chef John and Katie Parker McDonald, the granddaughter of the late Fess Parker, will be on hand with their 30′ custom-built reverse-flow Texas smoker to smoke and grill meats and produce sourced from the Fess Parker Ranch and farm for this one-night-only dinner. Chef Suzanne Tracht and her team will complement the menu with Jar’s favorite salads and desserts. Chefs John & Suzanne escape their busy kitchens to provide the menu details.

To write Fruit: A Savor the South Cookbook, best-selling author Nancie McDermott got to switch back and forth among the four careers she considered pursuing as a day-dreaming, North Carolina eight-year-old. “I had a little merry-go-round of ideas on what to be when I grew up: Missionary? Detective? Actor? Or Spy?” “Researching Fruit, I sorted and sifted, choosing 12 iconic fruits which matter in Southern cuisine. Persimmons and pawpaws, blackberries and melons, mayhaws and damsons — it’s clues and culture, traditions and creativity, flames and bowls, skillets, spoons, and celebrations. Fruit is seasons, symbols and stories. These fruit stories and recipes illuminate the world of Southern cooking.” Nancie is our guest.

Ever consider the delights of top-quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California, too. Two weeks ago he opened his new, greatly expanded peanut butter works in Nelson, Pic’s Peanut Butter World, with great fanfare. Pic, live from New Zealand, is our fresh & nutty guest.

Our own Co-Host, Chef Andrew Gruel of the Slapfish Restaurant Group, is again back with his “Ask the Chef” commentary. He’s a real, working chef with great insight and experience.

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

Oliver AlexandreWith stunning views of the track at Porsche Experience Center Los Angeles, Restaurant 917’s sleek and modern setting echoes Porsche’s world class design aesthetic. The name and décor were inspired by the legendary 917 race car. The food and beverage is champion caliber, too. It’s located on the second floor to enhance the vistas.

Restaurant 917’s refined yet approachable seasonal menu is composed of ingredient-driven dishes that merge diverse flavors, inventive techniques and playful compositions.

A special fine-dining experience worthy of a special trip or serving as the perfect finish to an adrenaline-packed day, it is also an unforgettable venue for special celebrations and meetings.

Matt LeeFormerly the Executive Chef for the Restaurant at the Getty, Matt Lee has a quiet passion for culinary integrity and innovation. His exquisite eye for detail is evident in everything from his careful flavor composition to the stunning and playful visual presentation of each element on the plate. At 917, his facility with fresh, locally caught fish and other seafood complements his mastery of more traditional steak, chicken, and pork offerings, which he tends to balance with a bright vegetable accompaniment.

Originally from Nîmes, France, General Manager Oliver Alexandre holds dual MBA degrees in hospitality and tourism management as well as international hotel management, giving him a deep understanding of fine dining operations. Oliver brings a wealth of diverse experience to Restaurant 917 including an innate skill for hospitality and a passion for creating unique and memorable guest experiences.

Restaurant 917 offers Lunch on Tuesday through Saturday from 11:00 a.m. to 2:30 p.m. and Dinner on Thursday, Friday and Saturday from 5 to 8:00 p.m.

Restaurant 917’s Executive Chef Matt Lee and General Manager Oliver Alexandre join us.

Raphael SbargeKCET‘s (Public Television) regional historical documentary, LA FOODWAYS Exploring Los Angeles’ Storied Agricultural Past, is a new multi-platform series (and a KCET Original) presenting some surprising answers to challenges we now face as a city.

LA FOODWAYS examines the history of food in Los Angeles. This documentary from filmmaker Raphael Sbarge (A Concrete River; Reviving the Waters of Los Angeles) and KCET looks at the storied agricultural history of Los Angeles to understand present food waste challenges.

From the importance of orange crops in the 19th century to the massive scale of food waste in the U.S., the film is a deep dive into how local organizations are coming together to ensure the future of agriculture in the region.

““Foodways” was first coined in 1942 by anthropologists, folklorists and food scholars to describe the study of why we eat what we eat, and what it means: “Food at the intersection of culture, tradition and history.” Our attitudes, practices and rituals around food are a window onto our most basic beliefs about the world and ourselves.”

Executive Producer, Raphael Sbarge, is our guest.

Enrique ValeroThe internationally recognized wines of Spain’s Abadía Retuerta have enjoyed three consecutive years in the top 100 wines of the world, according to the preeminent authority, Wine Spectator. While wines were produced on the estate centuries ago, the current winery is only two-and-a-half decades old and is known for its award-winning single terroir wines.

“There are 54 vine plots each with very distinct characteristics, each analysed, controlled, worked, vinified and tasted separately. Each terroir is planted with a single varietal or grape variety. The planting is 70% Tempranillo grapes, 10% Cabernet Sauvignon, 10% Syrah, with the remaining 10% divided between Merlot and Petit Verdot (an innovation used to make a single-varietal wine).”

“The winery’s gold-standard wine is the Selección Especial, which reflects the essence of the estate – 75% Tempranillo, 20% Cabernet Sauvignon and 5% Merlot. Proof of its superb quality, the 2001 Selección Especial was awarded “Best Red Wine in the World – Red Wine Trophy” in 2005 by London’s prestigious International Wine Challenge competition. In addition, Selección Especial is the first Spanish wine to be included for three consecutive years on the list of the 100 Best Wines in the World, which has been published annually since 1988 by Wine Spectator magazine.”

The estate also includes Abadia Retuerta LeDomaine, possibly Spain’s most extraordinary luxury hotel located in a restored historic abbey on the magnificent 1,730-acre estate.

Under a vaulted ceiling of pure Gothic style at LeDomaine, framed by thick stone walls and anchored by a 17th-century fresco of The Last Supper, the Refectorio is a sanctuary of haute cuisine with one Michelin star, maintained since 2014. Executive Chef Marc Segarra prepares innovative and seasonal gastronomic fare in the contemporary kitchen, using the freshest local ingredients procured from specialty local suppliers as well as LeDomaine’s own fields.

In addition to the Refectorio, located in the abbey’s former refectory, guests dine on specialty dishes, tapas and small plates in the Vinoteca restaurant with a wine-cellar atmosphere, and al fresco on seasonal dishes in spring and summer in the Jardin del Cloustro and at the Pool Bar. Abadía Retuerta LeDomaine uses the resources from the estate to produce specially Crafted Spanish Foods: wine salt, pine nuts and honey.

Enrique Valero, both the winery’s and hotel’s accomplished General Manager joins us on the long-distance line from Spain.

John CoxOn Sunday, March 10, 2019, JAR (Los Angeles) is hosting Chef John Cox with THE BEAR AND STAR POP-UP showcasing specialty selections from this Central Coast gem. Chef John and Katie Parker McDonald, the granddaughter of the late Fess Parker, will be on hand with their 30′ custom-built reverse-flow Texas smoker to smoke and grill meats and produce sourced from the Fess Parker Ranch and farm for this one-night-only dinner.

Chef Suzanne Tracht and her team will complement the menu with Jar’s favorite salads and desserts.

In 2017, Chef Cox teamed with siblings Eli and Ashley Parker of the famed Fess Parker family in Santa Barbara County to open The Bear and Star restaurant, located in the heart of Los Olivos, California, a concept of “refined ranch cuisine” inspired by Texan family recipes with a California sensibility. Cox and the Parkers combined resources to realize their dream of creating a true ecosystem on the 710-acre family ranch designed to supply the restaurant. Shepherded by John’s passion and vision, the ranch and its ecosystem exceed expectations of sustaining the restaurant with responsibly raised Wagyu beef, pork, rabbits, quail, chicken, bees and organically grown vegetables, herbs and fruits.

Suzanne TrachtJAR, a modern chophouse in the heart of Los Angeles, impresses Angelenos with the allure of Chef Suzanne Tracht’s familiar retro dishes from the American culinary repertoire, including her signature Pot Roast, Kansas City Steak, wild and sustainable fish, Lemon Grass Chicken, Black Mussels with Lobster Béarnaise and Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.

Chefs John & Suzanne briefly escape their busy kitchens to provide the enticing menu details.

Nancie McDdermottTo write Fruit: A Savor the South Cookbook, best-selling author Nancie McDermott got to switch back and forth among the four careers she considered pursuing as a day-dreaming North Carolina eight-year-old. “I had a little merry-go-round of ideas on what to be when I grew up: Missionary? Detective? Actor? Or Spy?”

“Researching Fruit, I sorted and sifted, choosing 12 iconic fruits which matter in Southern cuisine. Persimmons and pawpaws, blackberries and melons, mayhaws and damsons — it’s clues and culture, traditions and creativity, flames and bowls, skillets, spoons, and celebrations. Fruit is seasons, symbols and stories. These fruit stories and recipes illuminate the world of Southern cooking.”

Fruit collects a dozen of the South’s bountiful locally sourced fruits in a cook’s basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South’s natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly–Glazed Shrimp, McDermott’s recipes for these less common fruits are of remarkable interest–and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.

McDermott also illuminates how the South–from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast–encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.

McDermott is a North Carolina native, cooking teacher, and author of 14 cookbooks, including Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations.

Nancie is our perfectly ripe guest.

Pic PicotEver consider the delights of top-quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California with availability in Pavilions, Gelson’s and Bristol Farms.

“In 2008 I sold 48 jars to our local supermarket and took to the road. Within a year you could buy Pic’s in 50 outlets around the country. Then we were picked up by both of NZ’s supermarket chains and suddenly Pic’s was available pretty much anywhere in New Zealand.” – Pic Picot

Just launched in Nelson is Pic’s Peanut Butter World, a new 25,000 square foot production facility designed to also accommodate comprehensive factory tours as a tourist attraction. It doubles Pic’s previous production capabilities. At capacity Pic’s can now produce up to 50,000 jars of smooth or crunchy peanut butter per day!

The inspirational NZ peanut butter baron, Pic Picot, is our return guest live from Nelson, NZ.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Co-Host, Chef Andrew Gruel of the Slapfish Restaurant Group, returns with another installment of “Ask the Chef.” As a real, working professional chef doing everything from fine-dining to backyard burgers he has an incredible knowledge base to share.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurant 917 at Porsche Experience Center Los Angeles (Carson)
Segment Three: “LA FOODWAYS Exploring Los Angeles’ Storied Agricultural Past” with Executive Producer Raphael Sbarge
Segment Four: Enrique Valero, General Manager, Abadia Retuerta LeDomaine, Winery & Boutique Luxury Hotel, Spain
Segment Five: Chef John Cox and The Bear and Star’s (Los Olivos) Pop-Up at Jar
Segment Six: Author & Cooking Teacher Nancie McDermott, Fruit – a Savor The South Cookbook
Segment Seven: Pic Picot, Pic’s Really Good Peanut Butter, New Zealand
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group with “Ask the Chef”

Show 268, April 7, 2018: Farley Elliott, Senior Editor, Eater LA Part Two

Farley ElliottFarley Elliott is the Senior Editor of Eater Los Angeles, a widely-followed digital publication that covers all things restaurant-related in Southern California and aims to break restaurant news. Since he joined Eater over 3-years ago the site has more than doubled in size.

He is also the author of the well-received book, Los Angeles Street Food: A History From Tamaleros to Taco Trucks, and has spent years chronicling the often fast-moving, make-or-break food scene in the city. He regularly appears on television, radio, and in print as one of the California’s foremost dining authorities.

Farley has written extensively for LA Weekly, Westways, KCET and SeriousEats.

For Eater LA Farley typically pens five articles a day, five days a week. He does not do “reviews.” He covers topics like breaking news (openings/closings), trend reports on the industry, significant issues including sexual assault, wage slavery and immigration. Farley also contributes features on the history and importance of restaurants in greater Southern California, from San Bernardino to San Luis Obispo to Orange County and beyond.

Play

Show 249, November 25, 2017: Show Preview with Co-Host Andy Harris

Now a salivating preview of this Saturday’s ample Thanksgiving Weekend Show. No leftovers…it’s a fresh 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, upon careful reflection, that’s probably a pretty good thing…

Vina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. The United States is an important market for them. He’s on the line this morning from Spain to chat with us.

In it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode. We’ll meet her.

MaxLove Project is an innovative, grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research. Co-Founder Audra Wilford is our guest.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in the thoughtfully realized Deepa’s Secrets – Slow Carb New Indian Cuisine. Deepa returns to the “SoCal Restaurant Show” for an encore chat.

Our Co-Host, Chef Andrew Gruel of Slapfish, is a certified coffee devotee. We’ll talk in-depth about his favorite beverage. He also shares some insider’s coffee trivia that may surprise you.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 249, November 25, 2017: Chef / Proprietor Diep Tran, Good Girl Dinette, Highland Park, Los Angeles

Diep TranIn it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode.

Airing on Wednesday evening, November 29th is the “Beyond Pho” episode of “The Migrant Kitchen.” Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Kim Luu-Ng, Diep Tran of Good Girl Dinette, and Minh Phan of Porridge & Puffs) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce.

The second season of the James Beard Award and Webby-nominated series, continues to spotlight chefs who are combining traditional, ethnic cuisines with new flavors and fresh techniques that have transformed the culinary landscape of the city, making it one of the food capitals of the world. Season Two examines tradition and innovation in cuisines celebrating the food cultures of Mexico, Vietnam, Japan and India, as well as their various interpretations found in Los Angeles.

We’ll meet Good Girl Dinette’s Chef Diep, a progressive 2nd generation chef & restaurateur.

Play

November 25: Andrew Gruel, La Rioja Alta, S.A., Diep Tran, MaxLove Project, Deepa Thomas

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Guillermo de Aranzabal Agudo, President, La Rioja Alta, S.A. (Vina Ardanza)
Segment Three: Chef / Proprietor Diep Tran, Good Girl Dinette, Highland Park, Los Angeles
Segment Four: Audra Wilford, Co-Founder, MaxLove Project
Segment Five: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part One
Segment Six: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part Two
Segment Seven: Chef Andrew Gruel, Co-host & Slapfish Restaurant Group
Segment Eight: Andy Harris, Co-Host & Executive Producer

Now a salivating preview of this Saturday’s ample Thanksgiving Weekend Show. No leftovers…it’s a fresh 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, upon careful reflection, that’s probably a pretty good thing…

Vina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. The United States uis an important market for them. He’s on the line this morning from Spain to chat with us.

In it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode. We’ll meet her.

MaxLove Project is an innovative, grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research. Co-Founder Audra Wilford is our guest.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in impressive Deepa’s Secrets – Slow Carb New Indian Cuisine. Deepa returns to the “SoCal Restaurant Show” for an encore chat.

Our Co-Host, Chef Andrew Gruel of Slapfish, is a certified coffee devotee. We’ll talk in-depth about his favorite beverage.

All of this and heaping helpings of extra deliciousness on this week’s show!

Guillermo de Aranzabal AgudoVina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. He’s on the long-distance line this morning from Spain to chat with us.

Although it had already been produced and marketed for a few years before, the brand was officially registered on September 28, 1942 under the chairmanship of Leandro Ardanza. It takes the name from one of the five families who founded La Rioja Alta, S.A. in the Haro Station District of Spain in 1890.

Vina Ardanza is a wine mixing different varieties and plots. To achieve the “burgundy style” with great aging potential, La Rioja Alta, S.A. blends wine with different characteristics. On the one hand, Tempranillos from Rioja Alta, elegant, fine, with great aging potential, medium structure and moderate alcohol content. On the other, Granachas, powerful wines with great structure originating in Rioja Baja.

Vina Ardanza is a typical Rioja blend without a set recipe. The Vina Ardanza style is unique, but the blend of varieties, percentages, terroirs, barrels and even how long it is aged, varies with each vintage, always looking for consistency.

American Oak has always been linked to the personality of Vina Ardanza. With long aging periods, it provides distinctive nuances that connect with the profile of wines historically produced by La Rioja Alta, S.A.

Vina Ardanza, like the other wines of Grupo La Rioja Alta, S.A., is not made every year. They only market vintages in which both Tempranillo and Granacha attain their quality requirements. This happens 5 to 6 times per decade.

Diep TranIn it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode.

Airing on Wednesday evening, November 29th is the “Beyond Pho” episode of “The Migrant Kitchen.” Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Kim Luu-Ng, Diep Tran of Good Girl Dinette, and Minh Phan of Porridge & Puffs) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce.

The second season of the James Beard Award and Webby-nominated series, continues to spotlight chefs who are combining traditional, ethnic cuisines with new flavors and fresh techniques that have transformed the culinary landscape of the city, making it one of the food capitals of the world.  Season Two examines tradition and innovation in cuisines celebrating the food cultures of Mexico, Vietnam, Japan and India, as well as their various interpretations found in Los Angeles.

We’ll meet Good Girl Dinette’s Chef Diep.

Audra WilfordMaxLove Project is an innovative grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research.

MaxLove Project, an Orange County nonprofit dedicated to improving the lives of child cancer patients, survivors and their families, recently raised $240,000 at their annual fundraiser to launch an initiative in partnership with Northern California-based The Charlie Cart Project with the goal of placing a nutritional teaching kitchen in every children’s hospital in the country.

The Charlie Cart is a mobile teaching kitchen equipped with a sink, oven, pantry storage, kitchen supplies and more. Each cart costs $9,500, as opposed to the enormous expense of constructing a kitchen at each children’s hospital nationwide.

“MaxLove Project has grown out of the idea that food can be medicine. When families face serious health conditions like pediatric cancer, they need to be empowered to take their children’s quality of life in their own hands,” MaxLove Project Co-Founder Audra Wilford, whose son Max is a brain cancer survivor, said. “By learning culinary skills and the nutrition science principles we call ‘Fierce Foods,’ parents and kids together can thrive against the odds.”

MaxLove Project is developing a curriculum where representatives and local chefs will educate doctors, nurses and the public on the healing potential of food as medicine. Locally, MaxLove Project has teamed up with Chefs Azmin Ghahreman of Sapphire Laguna, Zov Karamardian of Zov’s Bistro, Greg Daniels of Haven Gastropub, Michael Puglisi of Electric City Butcher and Cathy McKnight of Eilo to spearhead the movement.

Co-Founder of the MaxLove Project, Audra Wilford, is our guest.

Deepa ThomasUpon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms.

After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in Deepa’s Secrets – Slow Carb New Indian Cuisine.

Equal parts cookbook, health-guide, kitchen companion, and memoir, Deepa’s Secrets introduces breakthrough recipes that are simple to prepare, colorful, and healthy while still keeping the complexity and integrity of their rich South Asian flavors. To demystify an “exotic” cuisine, Deepa provides step-by-step instructions with ingredient substitutions, shortcuts, and secret techniques that will make New Indian easy, everyday fare.

Proceeds of the book sales benefit the non-profit FoodCorps. Their mission is to connect kids with the skills (and meals) they need to thrive.

Deepa returns for an encore chat.

In Deepa’s Secrets Deepa shares more than seventy recipes that are as mouthwatering and seductive as they are healthy and healing. Combining Western cooking techniques, new research on gut health and weight loss, and drawing on Ayurvedic wisdom (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use”). The recipes Deepa developed allowed her and her husband to each lose more than twenty pounds and her husband to be free from a ten-year dependence on insulin shots.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

Andrew and William GruelTime to catch-up with our on-the-go, esteemed Co-host, Chef Andrew Gruel of Slapfish, Butterleaf and Two Birds fame. Chef Andrew’s favorite beverage is coffee. We’ll get brewing with a fresh pot.

Chef Andrew joins us from Family Thanksgiving celebrations on the East Coast.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Guillermo de Aranzabal Agudo, President, La Rioja Alta, S.A. (Vina Ardanza)
Segment Three: Chef / Proprietor Diep Tran, Good Girl Dinette, Highland Park, Los Angeles
Segment Four: Audra Wilford, Co-Founder, MaxLove Project
Segment Five: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part One
Segment Six: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part Two
Segment Seven: Chef Andrew Gruel, Co-host & Slapfish Restaurant Group
Segment Eight: Andy Harris, Co-Host & Executive Producer