Show 409, January 23, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

We know Chef James Trees from Esther’s Kitchen in the Arts District of Las Vegas adjacent to Downtown. It’s Chef James’ interpretation of elegant Italian comfort food. “While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. At Alfio’s they’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.”” Trees latest creation is the newly opened Al Solito Posto in Summerlin’s Trivoli Village. Al Solito Posto which translates to “At the Usual Place” is an Italian Restaurant with a focus on the classics. The dinner only menu features house-made pasta, fresh ingredients and quality seafood, steaks and chops. Think a chef-driven minestrone, chicken piccata and cioppino.

R6 is a family-owned distillery in the Los Angeles suburb of El Segundo. Founder and Head Distiller Rob Rubens fell in love with the art of distilling after his first (unplanned) trip to New Orleans Rum Distillery. He knew it was time for a change. After spending the better part of a decade in corporate America and realizing that was not his path, Rob visited distilleries and breweries and decided it was time to make waves. Coupling his experience with his desire to bring quality spirits to Los Angeles, Rob opened this speakeasy (Smoky Hollow Tasting & Tap) inspired distillery for everyone to enjoy in 2014.” Distiller Rob Rubens is our spirited guest.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of refreshed “Iron Chef America.” Chef Jet holds the most Guinness World Records for creating large format food. He’s at it again on Tuesday, January 26th working with True Aussie Beef & Lamb as the online host of the interactive Aussie Dinner Hour” on Australia Day. On the line is an official attempt to best the current Guinness World Record for “Most Users in a Dinner Party Hangout.” Chef Jet is our guest.

In times of uncertainty it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. On January 12th a new, 25 percent tariff (with little warning) was placed on high-alcohol wines from Europe. In late 2019 a 25 percent tariff was placed on lower-alcohol European wines. We’ll discuss the tariff situation with Kyle and how they ultimately negatively impact wine pricing.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.” Chef Sandra Cordero of Gasolina Café in Woodland Hills is one of the organizers of the Festival and as well serves on the active RE:Her board. Sandra takes a break from her busy kitchen to preview the variety of “10 Days RE:Her” events that she is part of.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $300,000 to restaurant workers in dire need. The fried chicken sandwich is becoming an increasingly popular menu item at the major national burger places as well as at other fast casual outlets. Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 409, January 23, 2021: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange.

On January 12th a 25 percent tariff was placed (with little advance notice) on high-alcohol wines from Europe. Wines that were already paid for by importers that were already in transit from Europe will be assessed with this significant tariff that was not known at the time of purchase.

In late 2019 a 25 percent tariff was placed on lower-alcohol European wines. We’ll discuss the unfortunate tariff situation with Kyle and how they negatively impact wine pricing.

 

Play

January 23: James Trees, R6 Distillery, Jet Tila, Wine Exchange, Gasolina Café

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur James Trees of Al Solito Posto, Las Vegas
Segment Three: Rob Rubens, Founder & Head Distiller, R6 Distillery, El Segundo
Segment Four: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part One
Segment Five: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part Two
Segment Six: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Seven: Restaurateur & Chef Sandra Cordero, Gasolina Café on Woodland Hills
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

We know Chef James Trees from Esther’s Kitchen in the Arts District of Las Vegas adjacent to Downtown. It’s Chef James’ interpretation of elegant Italian comfort food. “While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. At Alfio’s they’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.”” Trees latest creation is the newly opened Al Solito Posto in Trivoli Village. Al Solito Posto which translates to “At the Usual Place” is an Italian Restaurant with a focus on the classics. The dinner only menu features house-made pasta, fresh ingredients and quality seafood, steaks and chops. Think a chef-driven minestrone, chicken piccata and cioppino.

R6 is a family-owned distillery in the Los Angeles suburb of El Segundo. Founder and Head Distiller Rob Rubens fell in love with the art of distilling after his first (unplanned) trip to New Orleans Rum Distillery. He knew it was time for a change. After spending the better part of a decade in corporate America and realizing that was not his path, Rob visited distilleries and breweries and decided it was time to make waves. Coupling his experience with his desire to bring quality spirits to Los Angeles, Rob opened this speakeasy (Smoky Hollow Tasting & Taproom) inspired distillery for everyone to enjoy in 2014.” Distiller Rob Rubens is our spirited guest.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Chef Jet holds the most Guinness World Records for creating large format food. He’s at it again on Tuesday, January 26th working with True Aussie Beef & Lamb as the online host of the interactive “Aussie Dinner Hour” on Australia Day. On the line is an official attempt to best the current Guinness World Record for “Most Users in a Dinner Party Hangout.” Chef Jet is our guest.

In times of uncertainty it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. On January 12th a 25 percent tariff was set to be placed on high-alcohol wines from France and Germany. It was then called back at the last hour. In late 2019 a 25 percent tariff was placed on lower-alcohol European wines. We’ll discuss the tariff situation with Kyle and how they ultimately impact wine pricing. Kyle will also discuss his insights on the harvest and crush for 2020 in California.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.” Chef Sandra Cordero of Gasolina Café in Woodland Hills is one of the organizers of the Festival and as well serves on the active RE:Her board. Sandra takes a break from her busy kitchen to preview the variety of “10 Days RE:Her” events that she is part of.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $300,000 to restaurant workers in dire need. The fried chicken sandwich is becoming an increasingly popular menu item at the major national burger places as well as at other fast casual outlets. Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

James Trees of Ada's and Esthers Kitchen in Las VegasWe know Chef James Trees from Esther’s Kitchen in the Arts District of Las Vegas adjacent to Downtown. It’s Chef James’ interpretation of elegant Italian comfort food. “While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. My mom was always working and didn’t have time to make dinner, so whenever we were hungry we went to Alfio’s house. They’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.””

Trees’ latest creation is the newly opened Al Solito Posto in Trivoli Village. Al Solito Posto which translates to “At the Usual Place” is an Italian Restaurant with a focus on the classics. The dinner only menu features house-made pasta, fresh ingredients and quality seafood, steaks and chops. Think a chef-driven minestrone, chicken piccata and cioppino.

Rob Rubens of R6 DistilleryR6 is a family-owned distillery in the Los Angeles suburb of El Segundo. Founder and Head Distiller Rob Rubens  fell in love with the art of distilling after his first (unplanned) trip to New Orleans Rum Distillery. He knew it was time for a change. After spending the better part of a decade in corporate America and realizing that was not his path, Rob visited distilleries and breweries and decided it was time to make waves. Coupling his experience with his desire to bring quality spirits to Los Angeles, Rob opened this speakeasy (Smoky Hollow Tasting & Tap) inspired distillery for everyone to enjoy in 2014.”

“Our process is quite different than most. We use only the purest form of our distillate when producing spirits. This is where most take short cuts and compromise the quality of the product. But we’re about quality – and our promise to you is just that. Each bottle of spirits will be crafted from the “hearts” of our distillate. We stick to doing what is right and what is authentic.”

New is the California Mule in a can and certified hand sanitizer originally created to help mitigate the initial shortage last March with the onset of the pandemic.

In the interests of safety and complying with all COVID 19 restrictions R6 Distillery is open exclusively (Friday through Sunday) for bottle purchases and cocktails & beer to go. The online store can ship R6 spirits to any California address.

Jet Tila at Cochon 555Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.”

Chef Jet holds the most Guinness World Records for creating large format food. He’s at it again on Tuesday, January 26th working with True Aussie Beef & Lamb as the online host of the interactive Aussie Dinner Hour” on Australia Day. On the line is an official attempt to best the current Guinness World Record for “Most Users in a Dinner Party Hangout.”

“Join Host/Celebrity Chef Jet Tila, partner chefs, media members and influencers online for this interactive experience featuring loads of foodie entertainment, fun trivia and “aussome” prizes – including one-on-one virtual cooking classes with featured chef hosts. Anyone who wants to make history or simply loves everything food, art, travel, a free-t-shirt and prizes is invited to attend—and Make a Moment with True Aussie Beef & Lamb.”

Chef Jet joins us with all the details on how listeners can be part of this challenge. We’ll also get updated on Chef Jet’s current Food TV work, his lineup of virtual cooking tutorials and the “in the works” new cookbook.

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. 

On January 12th a 25 percent tariff was set to be placed on high-alcohol wines from France and Germany. It was then called back at the last hour. In late 2019 a 25 percent tariff was placed on lower-alcohol European wines. We’ll discuss the tariff situation with Kyle and how they impact wine pricing.

We’ll also ask Kyle about the current state of the wine business in California. How did the harvest and crush shape up for 2020? Will the fires in Northern California last year impact the quality and availability of premium California wines? What is smoke taint on wine?

Sandra Cordero“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

Chef Sandra Cordero of Gasolina Café in Woodland Hills is one of the organizers of the Festival as well as serves on the active RE:Her board. Sandra takes a break from her busy kitchen to preview the variety of “10 Days RE:Her” events that she is part of.

A highlight is “The Girls Got Taste,” a 3-course menu available to go (in Santa Monica and Woodland Hills) created by Socalo, Gasolina Café and Valerie Confections. Chef Sandra provides a Salad of Mussels in Escabeche with blood orange, fennel, celeriac, bocarones and olives.

Chef Sandra also has developed a Spanish-themed, bake-at-home pizza kit as part of Around The World with Superfine Pizza.” The 12-inch  pizza creation is LA-ES-PAN-OLA by GASOLINA Café with chorizo soria, manchego cheese, mushroom crema, cherry tomato, caramelized onion and topped with a sunny side up egg. Additionally the ES-CA-ROLE by Superfine Pizza is on the menu at Gasolina Café. Both are available by pre-order from January 21st to 30th.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January.

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

The fried chicken sandwich is becoming a popular menu item at the major burger places in addition to other fast casual outlets. Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur James Trees of Al Solito Posto, Las Vegas
Segment Three: Rob Rubens, Founder & Head Distiller, R6 Distillery, El Segundo
Segment Four: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part One
Segment Five: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part Two
Segment Six: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Seven: Restaurateur & Chef Sandra Cordero, Gasolina Café on Woodland Hills
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 366, March 28, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…Thanks so very much for the highly positive response to last week’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the supportive & encouraging foodie community.

Amy and Craig Nickoloff of West Coast Prime MeatsIt’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to your ability to take advantage of restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in their Brea facility between 10:00 a.m. and 3:00 p.m. For information please call them Monday through Thursday from 7 a.m. to 3 p.m. You can conveniently obtain a wide range of superior proteins in case packs at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are way above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.” We nudge Chef Sandro away from his eye-catching, wood-burning pizza oven to tell us about his take-out & delivery menu. It includes his always popular, signature pizzas.

Jar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis. During the ban on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

Farmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of the imagination of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4:00-7:00 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

In times of crisis it’s always best to rely on the reassuring expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

It’s Ojai Pixie Tangerine season. They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack! Melissa’s Michelle Grow (their resident expert on Ojai Pixie Tangerines) peels the 411 on Ojai Pixie Tangerines for us.

Green Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. We obsess over every detail, because we believe each green flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas.”

In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes.

Chef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need, is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the demand in our community. Chef Bill Bracken is our guest detailing the community need.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 366, March 28, 2020: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange.

Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. How will future deliveries to the United States continue? Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

Play

March 28: Sandro Nardone, Suzanne Tracht, Farmhouse at Roger’s Gardens, Wine Exchange, Melissa’s Ojai Pixie Tangerines, Green Flash Brewing, Bracken’s Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Sandro Nardone of Bello in Newport Beach
Segment Three: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles
Segment Four: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar
Segment Five: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Six: Ojai Pixie Tangerines with Melissa’s Michelle Grow
Segment Seven: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams
Segment Eight: Bracken’s Kitchen with Founder, Chef Bill Bracken

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…Thanks so very much for the highly positive response to last week’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the foodie community.

“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.” We nudge Chef Sandro out of his kitchen to tell us about his take-out & delivery menu. It includes his always popular, signature pizzas.

“Jar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis. During the ban on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

“Farmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of the imagination of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options.   Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

In times of crisis it’s always best to rely on the reassuring expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

It’s Ojai Pixie Tangerine season. They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack! Melissa’s Michelle Grow (their resident expert on Ojai Pixie Tangerines) peels the 411 on Ojai Pixie Tangerines for us.

“Green Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. We obsess over every detail, because we believe each green flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas.”

In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes.

Chef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need, is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the need in our community. Chef Bill Bracken is our guest detailing the community need.

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

Sandro Nardone of Bello by Sandro Nardone“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.”

“From an early age, he adopted food as his passion as his parents ran a small chain of restaurants, with his mother, Giovanna, as chef. At BELLO, Chef Sandro’s menu revolves around the very best ingredients and simplicity, the two guiding principles that have always been the foundation of traditional Italian cuisine.”

Chef Sandro is offering some of his most popular offerings on BELLO’s menu, including his signature made-to-order, wood-fired pizzas, for curbside pick-up and delivery through Grubhub and Ubereats. Guests may order online for curbside pick-up.

Chef Sandro is preparing a limited number of Family Meals inspired by those from his youth in Italy. Meals will change nightly and feature dishes such as Baked Rigatoni Bolognese and Lasagna. Guests may check current offering and place orders by calling the restaurant at 949-520-7191 or emailing Roberto at BELLO by Sergio Nardone.

Bello is offering Cocktails to go (single servings or a “4-pack”), as well as wines by the glass and their bottle list is being offered at 25% off.

We gently pull Chef Sandro out of his kitchen to tell us about his adapted take-out & delivery menu.

Suzanne Tracht of Jar RestaurantJar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire.

Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.

During the prohibition on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

Rich Mead of Farmhouse at Rogers GardensFarmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

“During his 35 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

To place a take-out order, please call 949-640-1415. For more information about Farmhouse and to view the take-out menu.

Chef Rich Mead is our guest.

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange.

Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

Michelle Grow of Melissa's World Variety ProduceIt’s now Ojai Pixie Tangerine season through May. “They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack!”

“Delicious in flavor and easy-to-eat, what more can these tangerines offer you? Well, how about their healthy goodness? Like all other citrus, these tangerines are loaded with Vitamin C, antioxidants and other essential nutrients which help maintain immunity and a healthy circulatory system. Remember, eating fruits such as tangerines and vegetables instead of higher fat and higher calories foods are a key part of maintaining a healthy diet with no-guilt.”

Melissa’s resident Pixie Tangerine expert, Michelle Grow, peels the 411 on Ojai Pixie Tangerines for us.

Dave Adams of Green Flash Brewing Company and Alpine Beer CompanyGreen Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. “We obsess over every detail, because we believe each Green Flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas. When the perfect ingredients come together at just the right moment, the result can be magical…a Green Flash.”

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes. In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

Dave Adams, Green Flash Brewing Brewing Co’s and Alpine Beer Co’s Vice President of Hospitality and a Certified Cicerone taps the keg for us on both independently-owned craft breweries.

Bill Bracken of Brackens KitchenChef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” “In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the need in our community.”

“My heart and prayers goes out to each and every person whose life is being completely turned upside down by this invisible virus,” said Bill Bracken, Founder of Bracken’s Kitchen.

“But in spite of all of this please remember my friends.  THIS TOO WILL PASS and life will go on. Now more than ever we will work to “Delivering Hope, One Tasty Meal At A Time.”

Bracken’s Kitchen is seeking donations to support their Covid-19 Response goals and can be made here.

Chef Bill Bracken is our guest explaining the community need.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Sandro Nardone of Bello in Newport Beach
Segment Three: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles
Segment Four: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar
Segment Five: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Six: Ojai Pixie Tangerines with Melissa’s Michelle Grow
Segment Seven: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams
Segment Eight: Bracken’s Kitchen with Founder, Chef Bill Bracken

Show 358, February 2, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an enticing preview of this Saturday’s tempting 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.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Play

Show 358, February 2, 2020: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage

Kyle Meyer of Wine ExchangeWhy is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the eagerly anticipated annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

The Union is an affiliation of the best Bordeaux producers from all of the major Bordeaux winegrowing regions including Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac! More than 60 châteaux attended and winemakers and owners poured over 100 wines from the exciting, soon-to-be-released 2017 vintage.

Play

February 1: Melissa’s World Variety Produce, Wine Exchange, Wolfgang Puck Catering, Melting Pot Food Tours, Santa Barbara Culinary Experience

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two

Now an enticing preview of this Saturday’s tempting 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.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Melissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating trends in produce for the new decade.

Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole. Also on the menu are Sapurana Mangoes, Jackfruit Pods, Organic EZ Open Young Coconuts (available year-round,) Charentais Melons and lots more…

“Melissa’s Tropical Avocados are a large green-skinned, water-based variety that is available year-round out of the Dominican Republic. The pale green flesh of the fruit features that classic creamy avocado flavor you know and love but has a slightly firmer texture when compared to Hass. The firm flesh of Melissa’s Tropical Avocados makes them great for slicing and adding to sandwiches or salads, or dice and mix into your favorite ceviche recipes. The large size makes this an excellent variety for families – you can spend less time prepping multiple avocados when you can use one Tropical Avocado. You’ll appreciate the slow oxidation. Use part of the avocado, and then store the rest without it turning brown too quickly.”

Kyle Meyer of Wine ExchangeWhy is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the eagerly anticipated annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

The Union is an affiliation of the best Bordeaux producers from all of the major Bordeaux winegrowing regions including Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac! More than 60 châteaux attended and winemakers and owners poured over 100 wines from the exciting, soon-to-be-released 2017 vintage.

Eric Klein of Wolfgang Puck CateringFor the 26th year Wolfgang Puck Catering will create the exquisite cuisine for the 92nd Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The standout menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary & Partner, Wolfgang Puck Catering.

The incredible menu includes Amuse Bouche, Tray-Passed Hors d’Oeuvre, Passed Small Plates (Hot & Cold,) Chef Action Station, Sweets, Boozy Milkshakes, Housemade Valrhona Chocolate Bars, and a Dessert Chef Action Station featuring scooped to order Sorbets on Chinese Donuts.

Since 2013, the Governors Ball has been dedicated to sustainable farming, with more than 50 per cent plant-based and vegetarian dishes offered. The extensive menus have taken into account a number of food allergies and lifestyle eating choices.

Chef Eric Klein takes a brief break from his incredibly busy kitchens to join us.

Scalia Sisters of Melting Pot Food ToursOne of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead the background tour for us.

“Melting Pot Food Tours offers delicious food tasting tours throughout the LA area that will indulge your taste buds and delight your senses! Whether you’re looking to explore the Original Farmers Market and the eclectic Third Street area of mid-city Los Angeles, discover the vibrant past of Old Pasadena, or enjoy a fabulous guided tour through the flavors of East Los Angeles, Melting Pot Food Tours will be your guide.”

One of Melting Pot’s proprietary tours is the La Espanola Meats VIP Tour and Paella Lunch. This tour, dining and shopping experience is produced by Melting Pot Food Tours in cooperation with the Dona Juana family of La Espanola Meats in Harbor City, CA. “Our two-generation family of hosts are the premier purveyors of fine, authentic Spanish charcuterie, cheeses, wines, and a myriad of imported specialties.”

“The experience begins with an exclusive tour of La Espanola’s manufacturing facilities, where premium sausages and cured meats are crafted with recipes procured from Spain’s finest master artisans. Following the tour, a specially-prepared patio lunch of tapas and paella is served with wine, plus homemade churros with dark chocolate dipping sauce.”

Eric Spivey of the Julia Child Foundation for Gastronomy and the Culinary ArtsThe Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts,  is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents.

The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself. The Santa Barbara Culinary Experience aims to gather the community and visitors to celebrate the bounty of Santa Barbara’s abundant resources found in its local farms, ranches, vineyards and ocean, inspired by the spirit of Julia and her legacy of culinary education.

The Santa Barbara Culinary Experience (SBCE) is a world-class three-day event celebrated throughout greater Santa Barbara from March 13-15, 2020. Immersed in the American Riviera and showcasing a taste of Santa Barbara by bringing together local and national talent in the spirit of Julia Child, the public will enjoy Santa Barbara—Julia’s final home—with its dynamic food and wine scene.”

“In partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, participating restaurants, bars and hotels across the city and waterfront will offer their inspired spin on classic Julia Child dishes, signature Julia and Paul Child cocktails, educational programming, memorable stays, tours, talks and other creative programming, all to benefit The Julia Child Foundation.”

“The net proceeds of the Santa Barbara Culinary Experience will flow to The Julia Child Foundation for Gastronomy and the Culinary Arts.  The majority of those funds will be used to support a range of nonprofits in Santa Barbara County. Click here for more information on the foundation.”

“The mission of The Julia Child Foundation for Gastronomy and the Culinary Arts is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a nonprofit organization, which makes grants to support research in culinary history, scholarships for professional culinary training, food writing and media, as well as professional development and food literacy programs.”

“Over the last decade, the Foundation has made more than $2 million in grants to other non-profits. In 2015, the Foundation created the Julia Child Award, presented at an annual Food History Gala hosted by the Smithsonian’s National Museum of American History. This annual award honors an individual who has made a profound and significant difference in the way America cooks, eats and drinks and is accompanied by a $50,000 grant from the Foundation to a food-related non-profit selected by the recipient.” Learn more about the Julia Child Foundation.

Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two

Show 350, December 7, 2019: Show Preview with Co-Host Andy Harris

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

Thinking about buying a bottle of French Champagne as a gift or for the festive Holiday Table? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with selection tips from an expert that, happily, won’t break the bank. Orange Wine is a new topic of conversation among wine aficionados. Kyle provides the needed overview.

Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some genuinely useful Holiday cooking tips for that special holiday goose and roasted meats.

Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series.  The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. Now Geary has expanded his cheesecake repertoire even more with the eagerly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More.  Chef George is our guest with decadent ideas for the best in holiday cheesecakes and pro’s tips for stress-free holiday baking.

In the age of video chats and filtered “selfies”, sometimes real, human connection seems harder to come by, but it remains an important part of living a satisfying life. Eat, Laugh, Talk: The Family Dinner Playbook emerges from the brains behind The Family Dinner Project, a Massachusetts General Hospital Psychiatry Academy-affiliated nonprofit that notes the profound impact that a fun family meal can have on the spirit, brain, and health of all family members. Co-authors (there are five) Brianne DeRosa and Shelly London join us to set the table.

Restaurateur Russ Bendel (and partners) are the respected operators of Ironwood (Laguna Hills), Olea (Newport Beach) and Vine (San Clemente) in Orange County. Russ was awarded Restaurateur of the Year honors at this year’s Golden Foodie Awards. Ironwood has a new lounge. Russ joins us with Chef-Partner Jared Cook to chat about the Holiday menus at Ironwood, Olea & Vine.

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