Show 512, February 11, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath (We Ate Well) celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?” Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time. Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection”. Chef Wes takes a break from his busy kitchen to be with us.

Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) “menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.” Chef Sagar Ghosh takes a break from his tandoor to join us.

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. To celebrate the month of chocolate and love (February,) Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets (including L.A.’s Compartés Chocolate) where Salt & Straw shops are located.” Salt & Straw’s Ice Cream Innovator Tyler Malek joins us

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. Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. Can a chef create a plant-based dish that both tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with Butterleaf in Irvine. We’ll ask the chef.

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

Show 512, February 11, 2023: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland

Tyler Malek of Salt and Straw

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has 30 shops in Oregon, Washington, California and Florida, and ships their ice cream nationwide, while still maintaining their commitment to craft and artisanship, with all flavors being made in their kitchen headquarters in Portland, Oregon.”

“To celebrate the month of chocolate and love, Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets where Salt & Straw shops are located.”

The new flavors, which are available during February in Salt & Straw scoop shops and via national shipping include Compartés Coffee & Love Nuts A smooth, caramel-y medium roast coffee from Colombia is brewed and blended into the ice cream which is then studded with immaculate Love Nuts (pecans that are caramelized in tahitian vanilla, sprinkled with sea salt, and then coated in 14 layers of LA’s Compartés Chocolate).

At Salt & Straw 20 per cent of their menu features vegan flavors including Peanut Butter Brittle Caramel Fudge.

February 11: The Vegetarian Reset, Hatchet Hall, Delhi Belly, Salt & Straw

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One
Segment Three: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two
Segment Four: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part One
Segment Five: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part Two
Segment Six: Delhi Belly in Alhambra with Chef / Co-Owner Sagar Ghosh
Segment Seven: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?” Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

“Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time. Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection”. Chef Wes takes a break from his busy kitchen to be with us.

Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture. Chef Sagar Ghosh takes a break from his tandoor to join us.

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. To celebrate the month of chocolate and love (February,) Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets (including L.A.’s Compartes Chocolate) where Salt & Straw shops are located.” Salt & Straw’s Ice Cream Innovator Tyler Maleck joins us

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. Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. Can a chef create a plant-based dish that tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with Butterleaf in Irvine. We’ll ask the chef.

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

Vasudha Viswanath of the Vegetarian Reset

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.”

Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

“In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.”

“Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.”

Wes Whitsell of Hatchet Hall

Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time.”

“Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

“The wine list is regularly updated with limited runs on by the glass options, focusing on the culture and history of the wine as well as the natural wine movement of all organic, biodynamic, and sustainable wines. The spirits list is vast, specializing in American Whiskey with expressions and nuances that you’re only able to get from being able to purchase a full single barrel.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life.”

“Hatchet Hall is a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

Chef Wes Whitsell takes a break from his busy kitchen to be with us.

Chef Sagar Ghosh

Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.”

“Culinary School graduates with years of training and professional experience working together serve the two chefs well: either can handle front or back of the house in the inviting bistro, which is both the “new kid on the block” and one of only two Indian restaurants in the solidly Far Eastern residential community.”

“Dishes range from formal, at times Mogul-opulent northern classic dishes, such as the biryanis, to the casual street food that Bengalis evolved into an art form. More street-food-inspired plates are Amritsari Fish Fry and Shrimp Fritters. Novel plays on ancient classics include Chicken Tikka Tacos, Chicken Tortilla Soup, Paneer Tikka Tacos and the popular chutney fries.”

Chef Sagar Ghosh takes a break from his tandoor to join us.

Open daily for Lunch and Dinner.

Tyler Malek of Salt and Straw

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has 30 shops in Oregon, Washington, California and Florida, and ships their ice cream nationwide, while still maintaining their commitment to craft and artisanship, with all flavors being made in their kitchen headquarters in Portland, Oregon.”

“To celebrate the month of chocolate and love, Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets where Salt & Straw shops are located.”

The new flavors, which are available during February in Salt & Straw scoop shops and via national shipping include Compartés Coffee & Love Nuts A smooth, caramel-y medium roast coffee from Colombia is brewed and blended into the ice cream which is then studded with immaculate Love Nuts (pecans that are caramelized in tahitian vanilla, sprinkled with sea salt, and then coated in 14 layers of LA’s Compartés Chocolate).

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. The two biggest firms in this field are experiencing dips in sales and employee layoffs. Can a chef create a plant-based dish that tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with the original Butterleaf (now closed) in Irvine. We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One
Segment Three: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two
Segment Four: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part One
Segment Five: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part Two
Segment Six: Delhi Belly in Alhambra with Chef / Co-Owner Sagar Ghosh
Segment Seven: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 297, November 10, 2018: Show Preview with Co-Host Andy Harris

Now a decadent preview of this Saturday’s tantalizing 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…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook some of the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first Orange County location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

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

Show 297, November 10, 2018: Kim Malek, Co-Founder, Salt & Straw Ice Cream

Kim MalekLast month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. It replaced a familiar, franchised premium ice cream scoop shop whose worldwide brand is owned by a giant, multinational food corporation.

In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Also unusually available in pints in New York City at Danny Meyer’s Union Square Hospitality Group’s Daily Provisions.

“Our story is part luck, part strategy and part love (for ice cream, family, local foods, and other stuff we can’t mention here). I (Kim) have been wanting to open an ice cream scoop shop since 1996. I thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! And I love exploring fun, interesting new flavors. After toiling away in safe mode working for several amazing Fortune 500 businesses, I moved back to Portland for love and found the window of opportunity and support that I’d been lacking to jump start my idea.”

“In the meantime, my cousin Tyler had been studying in China and traveling in Asia. He completed his business degree and had just announced to the family that he was going to enroll in Culinary School. I actually saw a posting on Facebook that he was considering moving to Portland and phoned him up…not even knowing about his plans! We traded stories and updated each other – coming to realize we are on similar paths by coincidence. Next thing I knew, I was getting reports from Tyler regarding ice cream tests he was running with his friends and family as tasters. He had a million ideas and wanted to join me in this crazy idea. How could I resist? He literally dropped what he was doing, loaded up his car and drove to Portland from Seattle to start work as our head ice cream maker the very next day. I would probably be somewhere rocking back and forth in a corner without him. He’s amazingly talented, super smart, hard-working, and quite possibly the nicest person ever.”

“We’re hoping to create the kind of company that’s fun to support, work for, and partner with. We’re about building strong local community – both in the neighborhoods where we do business and by purchasing as many local products as possible (to keep our money in Oregon and help create stronger local economies).”

Co-Founder Kim Malek is our guest.

November 10: Blinking Owl Distillery, Jim Kempton, Ocean at Main, Anthony King, West Coast Prime Meats, Salt & Straw, Ruby Princess

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Now a decadent preview of this Saturday’s tantalizing 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…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are

Both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

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

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Craft Cocktails are now available at LA Rams home games served at a dedicated bar at the L.A. Memorial Coliseum.

Selections include OC Orange Mule, Tailgate Tonics, The Cocktail Kicker and Tropical Touchdown (Blinking Owl Vodka, Lime Juice, Passion Fruit Liqueur and Soda.)

Brian’s Single Barrel, First Batch Birthday Bourbon has just been released in a 150 bottle batch. We’ll find out about it. It’s been aging in barrel for 2 years!

A straight Rye Whiskey is also currently aging. It could be released anytime between now and the end of 2019. We’ll get a progress report.

Also a kitchen is soon on the menu at Blinking Owl. Art long last – food and libations. We’ll get the tempting food report from Robin.

Jim KemptonSan Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel.

Now Jim is sharing his vibrantly colorful, flavorful, and healthful collection of recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he’s experienced – from Tahiti to Hawaii, the Basque Country to Indonesia, California to Mexico, Peru to Morocco, and beyond.

Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver’s Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita’s Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently president of the California Surf Museum, as well as a surf-industry consultant.

We’ll ride the wave with Jim.

Craig StrongIn early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location in a classic 40s Spanish revival building is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot eatery with a spectacular shaded patio, is open daily for lunch and dinner.

After nearly 25 years of working at luxury hotels and resorts around the globe, Strong has come full circle to his native Southern California roots with the opening of Ocean at Main. From growing up in San Diego and cooking with produce from the family garden, this chef/owner is now sharing his Coastal California cuisine with the Laguna Beach community he has embraced for the last 10 years.

“Everything from its name, Ocean at Main, to the last drop of a favorite California wine is designed to provide guests with the quintessential Southern California dining experience. Here, Chef Craig Strong continues his devotion to sourcing the finest products available from local purveyors and suppliers as he creates approachable contemporary Coastal California cuisine and a convivial ambiance to please the nearby community and beyond.”

“I want to cook for our guests the way I cook for my family and friends at home. At Ocean at Main, I will celebrate the diversity, freshness and healthy lifestyle of Southern California. We will procure our ingredients from the local farmers and meat, seafood and specialty vendors whom I have been working and collaborating with for years. Coaxing the true flavors from exceptional products is always my goal.” Chef Craig Strong

Chef Craig escapes his busy kitchen for a chat.

Anthony KingLocated in the heart of the Willamette Valley in the charming wine-village of Carlton, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label.

GM Anthony King came to the Carlton Winemakers Studio in 2015, after eight years as winemaker at Lemelson Vineyards, with the express intent to continue to learn his craft. “The Studio offers a rare opportunity to continue to challenge your own assumptions, see fruit from across the Valley and beyond, and work alongside some of the best winemakers in the world.” he explains.

“Ratio is not intended for growth. It is small and will continue to remain so. It is a conduit for King’s ongoing attempt to understand and hone his ability to express the place and make wines that are both individual and worthy of praise within the context of wines from anywhere in the world.”

Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Kim MalekLast month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego.

“Our story is part luck, part strategy and part love (for ice cream, family, local foods, and other stuff we can’t mention here). I (Kim) have been wanting to open an ice cream scoop shop since 1996. I thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! And I love exploring fun, interesting new flavors. After toiling away in safe mode working for several amazing Fortune 500 businesses, I moved back to Portland for love and found the window of opportunity and support that I’d been lacking to jump start my idea.”

“In the meantime, my cousin Tyler had been studying in China and traveling in Asia. He completed his business degree and had just announced to the family that he was going to enroll in Culinary School. I actually saw a posting on Facebook that he was considering moving to Portland and phoned him up…not even knowing about his plans! We traded stories and updated each other – coming to realize we are on similar paths by coincidence. Next thing I knew, I was getting reports from Tyler regarding ice cream tests he was running with his friends and family as tasters. He had a million ideas and wanted to join me in this crazy idea. How could I resist? He literally dropped what he was doing, loaded up his car and drove to Portland from Seattle to start work as our head ice cream maker the very next day. I would probably be somewhere rocking back and forth in a corner without him. He’s amazingly talented, super smart, hard-working, and quite possibly the nicest person ever.”

“We’re hoping to create the kind of company that’s fun to support, work for, and partner with. We’re about building strong local community – both in the neighborhoods where we do business and by purchasing as many local products as possible (to keep our money in Oregon and help create stronger local economies).”

Co-Founder Kim Malek is our guest.

Giorgio PisanoAboard a luxury cruise ship dining is a paramount part of the guest experience. The person responsible for overseeing the guest dining experience in all the dining rooms aboard ship is the Maitre d’Hotel.

On Princess CruisesRuby Princess that individual is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage.

Giorgio was born in a beautiful, small village in the South of Italy, Pizzo Calabro. His first posting with Princess was on the Island Princess (original) in 1976 as a Buffet Steward. He spent his vacations working in hotels in and around Italy. His eagerness for learning and achievement helped him move very quickly through the ranks until he was appointed to the position of Maitre d’Hotel in 1992.

Giorgio was elected to launch the largest ship in the world in 1995, the Sun Princess, making him the youngest Maitre d’Hotel on the biggest ship in the world at the time.

Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Show 90, September 27, 2014: Salt & Straw Fresh Made Ice Cream

Kim Malek of Salt and StrawSalt & Straw, Portland’s iconic artisan ice cream brand known for its innovative, small batch and handmade flavors, opened the doors to its first Los Angeles scoop shop on Saturday, September 13th in Larchmont Village.” Founder Kim Malek is with us with the scoop.

Salt & Straw partners with local artisans, producers and farmers to create one-of-a-kind, gourmet flavors. Their ice cream is handmade using only all natural and local cream.

The company, which began in 2011, has three scoop shops in Portland and now one in Los Angeles. Each shop serves scoops, sundaes, milkshakes and floats as well as pints to go.

The “Early Autumn Harvest Series,” available now through October, is a cheat sheet for Southern California’s best seasonal ingredients. Highlights include sweet almonds from Kern County, last of the season peaches from Burkart Organic Farms in Dinuba, CA, Butter & Salt doughnuts from Sidecar Doughnuts and Grand Poppy liqueur from Greenbar Distillery in Downtown L.A.

September 27, Steve Samson, LuckyRice, Salt & Straw, Sherry Yard, Anepalco, Kip Barnes,

Podcasts

Segment One: Guest Host Chef Steve Samson and Producer & Co-Host Andy Harris preview the show
Segment Two: LUCKYRICE Night Market at The Cosmopolitan
Segment Three: Salt & Straw Fresh Made Ice Cream
Segment Four: Sherry Yard, iPic Theaters and Helms Bakery Part One
Segment Five: Sherry Yard, iPic Theaters and Helms Bakery Part Two
Segment Six: Anepalco in Orange
Segment Seven: Kristofor Barnes’ Beer Lover’s Southern California
Segment Eight: Executive Chef Steve Samson

Guest Host Chef Steve Samson (co-executive chef & co-owner) of Sotto in Los Angeles and Producer Andy Harris preview the show.

Danielle Chang the founder of the series of LUCKYRICE Night Markets staged across the country is back with us to preview the upcoming Las Vegas evening at The Cosmopolitan Las Vegas.

“Salt & Straw, Portland’s iconic artisan ice cream brand known for its innovative, small batch and handmade flavors, opened the doors to its first Los Angeles scoop shop on Saturday, September 13th in Larchmont Village.” Founder Kim Malek is with us with the scoop.

The incomparable Sherry Yard is a two-time James Beard Award-winner. Her Beard Foundation honors are for both her acclaimed dessert and pastry book as well as for Outstanding Pastry Chef. The Princess of Pastry joins us to chat about the upcoming C-CAP’s Sweet & Savory Spectacular benefit, iPic Theaters, and the soon-to-be Helms Bakery in Los Angeles.

Hidden, in plain sight, just South of Angel Stadium at the corner of State College and West Chapman Ave. in Orange is Chef Daniel Godinez’s Anepalco. Anepalco is a modern Mexican-French restaurant with a refreshing cocktail program.

Kristofor “Kip” Barnes, the author of Beer Lover’s Southern California – Best Breweries, Brewpubs & Beer Bars, is an accomplished gold-medal-winning home brewer and the founder of the brew blog Bierkast.com. He also is the co-founder of Los Angeles Ale Works and is a founding member of the L.A. Beer Bloggers.

Today’s guest host is Executive Chef Steve Samson of Sotto in Los Angeles located just East of Century City. He was previously the high profile executive chef at Piero Selvaggio’s Valentino in Santa Monica. Orange County diners remember him as the opening executive chef at Pizzeria Ortica in Costa Mesa.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Luckyrice Night MarketDanielle Chang, the founder of the series of LUCKYRICE Night Markets staged across the country, is back with us to preview the upcoming Las Vegas evening at The Cosmopolitan Las Vegas set for Saturday, October 4th.

In 2014 LUCKYRICE has already visited New York, Los Angeles, and San Francisco.

“The LUCKYRICE Night Market at The Cosmopolitan of Las Vegas brings the flavors and sensations of Asian markets from Taiwan to Thailand to the Boulevard Pool. Join celebrity chefs from across the U.S. and Las Vegas as we recreate the celebratory chaos and delicious energy of the quintessential Asian night market experience with a distinctly cosmopolitan flavor.”

Kim Malek of Salt and StrawSalt & Straw, Portland’s iconic artisan ice cream brand known for its innovative, small batch and handmade flavors, opened the doors to its first Los Angeles scoop shop on Saturday, September 13th in Larchmont Village.” Founder Kim Malek is with us with the scoop.

Salt & Straw partners with local artisans, producers and farmers to create one-of-a-kind, gourmet flavors. Their ice cream is handmade using only all natural and local cream.

The company, which began in 2011, has three scoop shops in Portland and now one in Los Angeles. Each shop serves scoops, sundaes, milkshakes and floats as well as pints to go.

The “Early Autumn Harvest Series,” available now through October, is a cheat sheet for Southern California’s best seasonal ingredients. Highlights include sweet almonds from Kern County, last of the season peaches from Burkart Organic Farms in Dinuba, CA, Butter & Salt doughnuts from Sidecar Doughnuts and Grand Poppy liqueur from Greenbar Distillery in Downtown L.A.

Sherry YardThe incomparable Sherry Yard is a two-time James Beard Award-winner. Her Beard Foundation honors are for both her acclaimed dessert and pastry book as well as for Outstanding Pastry Chef. The Princess of Pastry joins us to chat about the upcoming C-CAP’s Sweet & Savory Spectacular benefit, iPic Theaters, and the soon-to-be Helms Bakery in Los Angeles.

Sherry is the honorary co-chair (with Suzanne Goin of Lucques, A.O.C. and Tavern) of C-CAP’s Sweet & Savory Spectacular Benefit set for Sunday Afternoon, Oct.,19th at The Art Institute’s campus in Santa Monica just above the airport. Both of Sherry’s current projects, iPic Theaters and Helms Bakery, will be serving distinctive tastes from their menus.

Sherry serves on the Los Angeles Advisory Board of the Careers through Culinary Arts Program as well as on the National Board.

Sherry will talk about how she is changing movie theater food for the better in her special culinary role at iPic Theaters. In Southern California iPic has luxury theater complexes in Old Pasadena and Westwood Village. Sherry will also have an update on the ambitious Helms Bakery project.

Anepalco's CafeHidden, in plain sight, just South of Angel Stadium at the corner of State College and West Chapman Ave. in Orange is Chef Daniel Godinez’s Anepalco. Anepalco is best characterized as a modern Mexican-French restaurant with a refreshing cocktail program. It also has a shaded patio.

Anepalco takes authentic Mexican ingredients with their bold flavors and infuses them creatively with traditional French techniques. The result is a fusion of creams and chiles with the cuisine served in a gourmet manner. Chef Godinez’s kitchen only uses the freshest of ingredients.

In addition to the lunch menu available daily, Anepalco serves brunch seven days from 11:00 a.m. to 3:00 p.m.

Kip Barnes of Los Angeles Ale WorksKristofor “Kip” Barnes, the author of Beer Lover’s Southern California – Best Breweries, Brewpubs & Beer Bars, is an accomplished gold-medal-winning home brewer and the founder of the brew blog Bierkast.com. He also is the co-founder of Los Angeles Ale Works and is a founding member of the L.A. Beer Bloggers.

“With quality beer producers popping up all over the nation, you don’t have to travel very far to taste great beer ; some of the best stuff is brewing right in your home state. Beer Lover’s Southern California (the complete regional guide to craft beer) features breweries, brewpubs, and beer bars geared toward brew enthusiasts looking to seek out the best beers SoCal has to offer, from bitter seasonal IPAs to rich, dark stouts.”

Steve Samson of SottoToday’s guest host is Executive Chef Steve Samson of Sotto in Los Angeles located just East of Century City. He was previously the high profile executive chef at Piero Selvaggio’s Valentino in Santa Monica. Orange County diners remember him as the opening executive chef at the popular Pizzeria Ortica in Costa Mesa.

Chef Steve was just in Italy for a Family occasion.

Last Saturday afternoon at UCLA Chef Steve was one of the participating celebrity chefs at L.A. Loves Alex’s Lemonade culinary benefit. Samson was paired with one of the young cheftestantants from Fox’s MasterChef Jr. series.

Sotto delivers an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh housemade pastas and Neapolitan pizza cooked in an artisan wood burning oven. This wood burning oven was built onsite by Neapolitan craftsmen using traditional Old World techniques.

Podcasts

Segment One: Guest Host Chef Steve Samson and Producer & Co-Host Andy Harris preview the show
Segment Two: LUCKYRICE Night Market at The Cosmopolitan
Segment Three: Salt & Straw Fresh Made Ice Cream

Segment Five: Sherry Yard, iPic Theaters and Helms Bakery Part Two
Segment Six: Anepalco in Orange
Segment Seven: Kristofor Barnes’ Beer Lover’s Southern California
Segment Eight: Executive Chef Steve Samson