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

Posted on February 2, 2020 by Adam Bell

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!

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

Posted on February 2, 2020 by Adam Bell

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 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.

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

Posted on January 30, 2020 by Adam Bell

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

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.

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

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 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.”

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 eagerly anticipated 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 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.

“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.”

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

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

Posted on December 8, 2019 by Adam Bell

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.

Show 350, December 7, 2019: Wine Authority Kyle Meyer, Santa Ana’s Wine Exchange, with Champagne Buying Advice

Posted on December 8, 2019 by Adam Bell

When you look a little deeper than the mega-brands with huge marketing budgets and lots of splash there are values to be had among the small producers.

Orange Wine is a new topic of conversation among wine aficionados. Kyle provides the needed overview. Actually Orange Wines (skin-macerated white wine) dates back thousands of years to Eastern Europe. What’s tricky about producing them is achieving proper balance.

Kyle particularly suggests Orange Wines from Italy made with Pinot Grigio grapes. Look for “Ramato” on the label.

December 7: Wine Exchange, West Coast Prime Meats, George Geary, The Family Dinner Project, Russ Bendel and Jared Cook

Posted on December 5, 2019 by Adam Bell

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wine Authority Kyle Meyer, Santa Ana’s Wine Exchange, with Champagne Buying Advice
Segment Three: The Meatheads from West Coast Prime Meats with Holiday Cooking Advice
Segment Four: Chef George Geary on Celebratory Cheesecakes for the Holidays
Segment Five: EAT, LAUGH, TALK! – The Family Dinner Playbook Part One
Segment Six: EAT, LAUGH, TALK! – The Family Dinner Playbook Part Two
Segment Seven: Restaurateur Russ Bendel and Chef-Partner Jared Cook – Ironwood, Olea & Vine Part One
Segment Eight: Restaurateur Russ Bendel and Chef-Partner Jared Cook – Ironwood, Olea & Vine Part Two

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.

Orange Wine is a new topic of conversation among wine aficionados. Kyle provides the needed overview.

Geary’s cheesecakes became one of his most popular culinary calling cards so he then published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.

Now Geary has expanded his cheesecake repertoire even more with the highly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items. Some of the delicious recipes in the book include: Artichoke Cheesecake, Maine Lobster Cheesecake, Passover Honey Cheesecake, Blood Orange Spiced Cheesecake, Eggnog Rum Cheesecake, Italian Zabaglione Cheesecake Bars, Blood Orange Cheesecake Crępes, Cheesecake Bonbons and many more unique flavored desserts.

Chef George is our encore guest offering 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. In fact, over 20 years of research has shown what parents have known for a long time: regular family meals lead to long-term benefits, including higher resilience, self-esteem, and grade-point-averages, and LOWER rates of substance abuse, teen pregnancy, eating disorders, and depression.

Eat, Laugh, Talk: The Family Dinner Playbook – 52 Weeks of Easy Recipes, Engaging Conversation, and Hilarious Games 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.

The Family Dinner Project’s new book gives readers the tools to kickstart a habit of putting together fun family dinners, including:

Conversation starters
Quick and easy recipes
Fun table games for everyone to play
Tips for overcoming obstacles, setting dinnertime goals, managing busy schedules, and engaging everyone in the conversation

With anecdotes from real families who have become a part of The Family Dinner Project’s growing movement, this book will inspire readers of all ages to look forward to dinner (together)!

Co-authors (there are five) Brianne DeRosa and Shelly London join us to set the table.

“What if there was a single activity you could do at home, requiring no special equipment or training of any kind, that could have lifelong benefits for the physical, emotional, academic and social health of every member of your family? That activity exists, and it’s the family dinner.”

Building on decades of research and over ten years of experience working with real families who are overcoming the common challenges that keep people from sharing regular meals, The Family Dinner Project — a nonprofit initiative based at Massachusetts General Hospital — has written a step-by-step playbook to help make family dinners possible.

Eat, Talk, Laugh: The Family Dinner Playbook (Familius Publishing) is packed with practical advice and inspiration to help you overcome common mealtime challenges and get the most out of your family dinners. Organized in sections according to common mealtime obstacles, Eat, Laugh, Talk provides 52 weeks of food, fun and conversation that will appeal to people of all ages. Laid out in an easy-to-follow, week-by-week format, Eat, Laugh, Talk is a book of real stories, real experiences and real family dinners that will inspire you and your family.

“The Family Dinner Project, a nonprofit initiative started in 2010, champions family dinner as an opportunity for family members to connect with each other through food, fun and conversation about things that matter. More than 20 years of scientific research shows “why” family mealtimes are so important. The Family Dinner Project provides the “how” for today’s busy families. Our team members have come from varied personal and professional backgrounds. We are parents and non-parents, and our ages range from “young professional” to “Medicare-eligible.” Our collective professional experience includes education, family therapy, research, food, social work, marketing and communication. With nonprofit partners and local champions, The Family Dinner Project team works online and at community events to help families increase the frequency, meaning and long-term benefits of their shared meals. We are based in Boston at Massachusetts General Hospital’s Psychiatry Academy.”

Co-authors (there are five) Brianne DeRosa and Shelly London continue their conversation with us at the family dinner table.

“Ironwood features a full bar, open kitchen, and an enclosed outdoor heated patio with views of the Saddleback Mountains. It offers South Orange County residents a fine dining night out with a complete food and wine experience.”

“OLEA, named for a genus of trees that flourish in warm and tropical regions, is a European twist on the Napa/Sonoma-inspired cuisine and spirits at Vine, the restaurant Bendel assumed ownership of seven years ago.” The restaurant is characterized as Wine Country Cuisine at a chef-driven American bistro.

“VINE is an all-encompassing Wine Country dining experience, a full bar, featuring craft cocktails, Open Kitchen, and a Semi-Private Dining table in our Wine Room. It offers South Orange County residents a fine dining night out with a complete food and wine experience.

VINE highlights Wine Country Cuisine influenced by the Napa Valley and other notable wine producing regions. In addition, the wine selection includes more than 100 bottles – more than 25 of which are available by the glass.”

Russ Bendel was born and raised in Philadelphia and relocated with his mother, father, and sister to California when he was a child. Russ grew up in the restaurant industry and always knew it was in his blood at an early age.

He earned his Bachelor of Science degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. During that time, Russ worked with Bloomin Brands Restaurant Group for 15 years, six years with Outback Steakhouse and nine years with Fleming’s Prime Steakhouse & Wine Bar. He was promoted to partner of the flagship Newport Beach location at the age of 25, youngest ever in company history.

Chef-Partner Jared Cook was born and raised in the Pacific Northwest. After graduating from Western Culinary Institute in Portland Oregon, he relocated to Southern California. Since then Jared worked in restaurants such as French 75 in Laguna Beach, Chat Noir in Costa Mesa, and was promoted to Executive Chef at the Crow Bar and Kitchen, in addition to working at Vine Restaurant & Bar for the third time as a Cook, Sous Chef, and now Executive Chef.

Russ joins us with Chef-Partner Jared Cook to continue their chat about the Holiday menus at Ironwood, Olea & Vine.

Podcasts

Show 344, October 12, 2019: Show Preview with Co-Host Andy Harris

Posted on October 13, 2019 by Adam Bell

Now an appealing preview of Saturday’s mouthwatering 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.

Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited-production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. Travaglini is now one of Italy’s most recognizable wines and the Number 1 selling Gattinara in the world. Fifth generation Travaglini Family member Alessia Travaglini graciously pulls the cork for us on the long line from Italy.

WASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise go to waste. The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good. Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’sSugar & Scribe Bakery(The California Restaurant Association’s Chef of the Year) join us with all the details.

Kyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Her motto is “Keep Portland Sweet.” Kyra enjoys the distinction of being the only baker to be a 4 – Time Winner on Food Network’s’ “Cupcake Wars.” Kyra joins us.

Kyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, is with us for another informative wine commentary responding to listeners’ questions. One of the most acclaimed winemakers in Australia is David Powell of Powell & Son in the Barossa in South Australia. Kyle has been there, sampled the available vintages and now gives us a true insider’s overview.

Hanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair. “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

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

Show 344, October 12, 2019: Powell & Son, Barossa, South Australia with Kyle Meyer of Wine Exchange

Posted on October 13, 2019 by Adam Bell

Kyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, joins us for another informative wine commentary responding to listeners’ questions. One of the most acclaimed winemakers in Australia is David Powell of Powell & Son in the Barossa in South Australia.

The remarkable vineyards they source fruit from contain probably the highest quality old vine Shiraz and Grenache in Australia. Very special…

Kyle has been there, sampled the available vintages and now gives us a genuine insider’s overview.

October 12: Travaglini Gattinara, Kitchens for Good, Sugar & Scribe Bakery, Kyra’s Bake Shop, Wine Exchange, Hanna’s Restaurant & Bar

Posted on October 10, 2019 by Adam Bell

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alessia Travaglini, Travaglini Gattinara, Piemonte, Italy
Segment Three: Kitchens for Good’s WASTED: A Celebration of Sustainable Food
Segment Four: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part One
Segment Five: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part Two
Segment Six: Powell & Son, Barossa, South Australia with Kyle Meyer of Wine Exchange
Segment Seven: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part One
Segment Eight: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part Two

Now an appealing preview of this Saturday’s mouthwatering 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.

WASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise go to waste. The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good. Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’s Sugar & Scribe Bakery (The California Restaurant Association’s Chef of the Year) join us with all the details.

Kyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Here motto is “Keep Portland Sweet.” Kyra enjoys the distinction of being the only baker to be a 4 – Time Winner on Food Network’s’ “Cupcake Wars.” Kyra joins us.

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

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

“Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited-production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. The family’s winemaking tradition started with Clemente Travaglini, who was succeeded by his son Arturo, however, it was not until 1958 when Arturo’s son, Giancarlo, took the helm that the Travaglini Estate Winery was established as it exists today.”

“Today, the Travaglini family owns 146 acres of vineyards, 128 of which are dedicated to vines, primarily Nebbiolo, covering roughly 50% of total vineyards within the Gattinara DOCG. This small appellation lies in the rocky foothills of the Monte Rosa range, where ventilating winds blow down from the nearby Alps. Soils are rocky and rich in porphyry, granite and iron. Similar in composition to the Alps, Monte Rosa’s sedimentary rock is highly acidic, due to low levels of calcium carbonate and magnesium, and an absence of calcium. Vines grown in this rare soil produce grapes with a unique flavor profile, high acidity and firm tannins. The finished wines offer refreshing acidity, soft tannins, minerality and complexity.”

“A member of the fourth generation, Cinzia Travaglini now runs the estate, together with her husband Massimo Collauto, chief winemaker. Their efforts, as the generations before them, have made Travaglini one of Italy’s most recognizable wines and the Number 1 selling Gattinara in the world.”

Fifth generation Travaglini family member Alessia Travaglini (Cinzia’s daughter) graciously pulls the cork for us on the long line from Italy.

The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good.

General Admission tickets are $115 and VIP access is $200, including early admission and a VIP Lounge.

Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’s Sugar & Scribe Bakery (The California Restaurant Association’s Chef of the Year) join us with all the scrumptious details.

Kyra enjoys the distinction of being the only baker to be a 4 Time Winner on Food Network’s’ “Cupcake Wars.” Keep in mind that’s with gluten-free baked goods. Kyra joins us.

“After being disappointed in the gluten-free products that were available on the market, I thought I’d have to live without birthday cakes and scones and doughnuts. I attended the prestigious Le Cordon Bleu patisserie program, which gave me a solid foundation of knowledge about classical French baking techniques, which I applied toward baking gluten-free. By craving, and by necessity, I began experimenting with alternative flours and developed a handful of cake recipes that taste as good, if not better, than traditional wheat-filled cakes.” – Kyra Bussanich

“Hanna’s is an American Steakhouse, sourcing USDA prime steak, along with American & Japanese Wagyu. We believe in celebrating classic cuisine with a modern twist. Market-driven farm-to-table creations.”

“It has often been said that a true fine dining experience represents a work of art; from the skill of creativity and execution of technique, to the quality of ingredients used and precision of presentation. At Hanna’s, we have made it our philosophy and passion to master the art of perfection in every single dish we create. Every day we seek to find the newest culinary innovations to continue to establish the highest standards in fine dining distinction.”

David Hanna has been the recipient of the Golden Foodie Award for Outstanding Community Service for both 2018 and 2019.

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

“Hanna’s Restaurant & Bar was established in 2005 and has quickly become one of Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s Restaurant & Bar offers modern American Steakhouse cuisine prepared with classic, traditional flair.”

“Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance. From our friendly bartenders, vibrant ambiance, outgoing wait staff, and incredible menu, our guests are always embraced in a comforting fashion. And on any given night you can always find owner David Hanna mingling among guests and ensuring that every detail of their experience at Hanna’s is (hopefully) nothing short of extraordinary.”

“Dave Hanna’s passion for food and hospitality is deeply rooted in family tradition. The Hanna family’s culinary connection began with owner David Hanna’s grandfather who served as a cook in the US Army during World War I. After his service, David’s Grandfather expanded his love for the culinary arts with the opening of his own restaurant in Western Pennsylvania called The Lone Star – the first of many restaurants opened by the Hanna family.”

“Following in his grandfather’s footsteps, David Hanna established the first coffee house in Rancho Santa Margarita called Haute Caffé and opened a second location quickly after. Both shops eventually sold in 1997 and, after taking several years to recharge, David decided to venture back into the hospitality scene in 2005 with the opening of Hanna’s Restaurant and Bar.”

“Hanna’s believes the essence of life is sharing meals and cherishing time with one another. Hanna’s aims to foster a connective experience with service that is based on the art of hospitality. We believe in a commitment to excellence from how we source our food to training our gold standard team.”

Podcasts

Show 339, August 31, 2019: Show Preview with Co-Host Andy Harris

Posted on September 1, 2019 by Adam Bell

Now a tempting preview of this Saturday’s treat-filled, Labor Day Weekend Show show. No repeats here…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.

Amy Riolo is a recognized authority on culinary culture as well as an award-winning, best-selling author, chef, television and radio personality and educator. Amy is known for sharing history, culture and nutrition through global cuisine as well as simplifying recipes for the home cook. A graduate of Cornell University she is a considered a culinary thought leader who reports on the way we think about food. Her latest cookbook (The Mediterranean Diabetes Cookbook, 2^nd edition, May 20, 2019, American Diabetes Association, $22.95) is the new edition of her best-selling book which was a recipient of the Nautilus Silver Award and dubbed “Best. Diabetes. Cookbook. Ever.” by DiabetesMine.com. We’re in the kitchen with Amy.

“You know that feeling when you take your first bite of a cookie? When you crunch through that crisp exterior and get to the chewy often chocolaty center; when the buttery, slightly salty sweetness hits your tongue? It’s just an instant but suddenly your brain is flooded, senses over-loaded and without even being aware, you find yourself smiling. That’s what we call feeling “Cookie Good”.” Cookie Good’s (Santa Monica) Founder & Baker Ross Canter joins us with all the sweet details.

Delightful and delicious, the upcoming 10^th Annual L.A. Loves Alex’s Lemonade brings superstar chefs and mixologists to Los Angeles on Saturday afternoon, September 14^th to lend their support to Alex’s Lemonade Stand Foundation (ALSF) and battle against childhood cancer. The celebrity chefs and mixologists participating come from landmark establishments from all across the country. Co-Founder Caroline Styne of the Lucques Group is our guide.

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