Tag Archives: La Jolla Shores Hotel

Show 448, October 23, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds the now retired (and revered) Chef Bernard Guillas, who was the well-traveled and the very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! We’ve hooked Chef Mike for a return visit.

“Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world.

Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars.

Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” Dennis Murphy joins us to uncork all that is Caprio Cellars.

“Now a popular chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July, Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.) This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer.”

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. Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation.

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

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Show 448, October 23, 2021: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One

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Mike Minor of the Marine Room

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas.

Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years!

“For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.”

“Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.”

“The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.” “

“Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.”

“Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.”

Both The Marine Room and The Shores Restaurant will be serving for Thanksgiving gatherings on Thursday, November 25th.

Chef Mike Minor joins us with oyster shucking knife in hand.

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Show 448, October 23, 2021: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two

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Mike Minor of the Marine Room

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas.

Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years!

“For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.”

“Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.”

“The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.”

“Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.”

“Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.”

Both The Marine Room and The Shores Restaurant will be serving for Thanksgiving gatherings on Thursday, November 25th.

Chef Mike Minor continues with us with fish scaler knife in hand.

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October 23: Mike Minor, Caprio Cellars, Jonathan Bardzik

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One
Segment Three: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two
Segment Four: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One
Segment Five: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two
Segment Six: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One
Segment Seven: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two
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.

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and the very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! We’ve hooked Chef Mike for a return visit.

“Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world. Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” Dennis Murphy joins us to uncork all that is Caprio Cellars.

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July, Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.) This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer.”

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. Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. Additionally Chef Andrew will provide some informed insight on the craziness of lobster pricing.

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

Mike Minor of the Marine Room

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas.

Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years!

“For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.”

“Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.”

“The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.” “

“Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.”

“Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.”

Chef Mike Minor joins us with oyster shucking knife in hand.

Dennis Murphy of Caprio Cellars

“Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world.”

“Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.”

“The team at Caprio Cellars believes in the transformative power of hospitality and a shared spirit of generosity. Their aim is to cultivate a wine culture that brings together fellowship, the senses, and discernment – creating a space for the social experience of sharing wine and learning how to appreciate it over time while always serving great food and wines in the European tradition.”

“Few Walla Walla wineries own estate vineyards. Caprio Cellars is one of them. The Caprio Estate is comprised of three sites: Eleanor’s, Octave and Sanitella. These sites are in the heart of the Walla Walla Valley and enjoy ideal sun exposure and vine-loving soil, yielding grapes of the highest quality and complexity for their estate wines. The Eleanor site consists of two acres of Cabernet Sauvignon and one of Merlot. Octave’s 22-acre hillside vineyard was planted in 2007 and consists of 16 acres of Cabernet Sauvignon, two acres of Merlot, two acres of Cabernet Franc, and one acre of Malbec. The newest, high elevation vineyard, Sanitella, in the SeVein, has Cabernet Sauvignon, Cab Franc and Sauvignon Blanc.”

“Caprio Cellars is known in the Walla Walla Valley for their state-of-the-art tasting room and unparalleled hospitality. The entire Caprio team has a background in hospitality, and their ongoing commitment to the relational aspect of their business only adds to the experience of Caprio Cellars wines.”

“In addition to an always complimentary tasting fee, the Caprio Cellars Kitchen offers seasonally inspired plates to accompany every wine tasting. Executive Chef and Walla Walla local Ian Williams strives to source local, organic, and sustainable ingredients for every delicious plate. The Caprio Cellars Tasting Room is open Wednesday through Sunday from 11 a.m. to 5 p.m. by reservation only. Caprio Cellars also hosts special events and regular winemaker dinners.”

Proprietor Dennis Murphy joins us to uncork all that is Caprio Cellars.

Jonathan Bardzik

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.)”

“This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer. More than a collection of recipes, Simple Summer: a recipe for joy and connection allows you to indulge in rich lessons of joy and connection from Jonathan’s TedX Talk and keynote speeches while learning how to work with seasonal produce and increase your culinary skills. It is the perfect “recipe” for any great gathering — from boozy brunches and afternoons poolside, to shared plates at summer celebrations.”

“Simple Summer: a recipe for joy and connection offers 40 versatile and easy to recreate recipes along with the inspiring stories and abundant joy that Jonathan is known for. Each one is accompanied with whimsical and refreshing beverage pairings and curated music playlists. With this book as your guide, you’ll be able to prepare mouthwatering meals just like those featured on the “Jonathan’s Kitchen: Seasons to Taste” TV Series, all season long.”

Delightfully unexpected yet comforting and satisfying, the recipes themselves are as inspiring as the book’s heartwarming stories. Health-conscious food enthusiasts, home gardeners, and farm market fans alike will find inspiration and exciting new ways to make the most of summer’s bounty. These are the recipes you’ll want to appear on your table all summer long. From easy dinners at home to vacations in the mountains, at the beach or in your backyard. Simple Summer: a recipe for joy and connection brings both the starting cook and the experienced gourmet fresh, accessible and innovative ideas and techniques for making your simple summer all you want it to be.”

“The host of “Jonathan’s Kitchen: Seasons to Taste,” Jonathan Bardzik is a cook, author, and storyteller based in Washington, DC. Self-trained with more than 20 years of experience, Jonathan is inspired by the seasonal, local ingredients he grew up with and finds today at local farmers’ markets. Jonathan’s professional culinary career began in 2011 with weekly cooking demonstrations at DC’s historic Eastern Market. Since then, Jonathan has made more than 900 live appearances at venues across the country, including the U.S. Department of Agriculture and the National Geographic Museum, as well as countless virtual events for both corporate clients and private parties alike. He is a popular keynote speaker and has appeared on the TedX stage.”

Jonathan Bardzik is our guest with a whisk at the ready.

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

Last week Chef Andrew started explaining his insider’s perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. Additionally Chef Andrew will provide some informed insight on the craziness of lobster pricing.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One
Segment Three: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two
Segment Four: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One
Segment Five: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two
Segment Six: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One
Segment Seven: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 202, December 17, 2016: Chef Bernard Guillas, Executive Chef. Director of Food & Beverage, La Jolla Beach & Tennis Club

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Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new book (with The Marine Room’s Chef de Cuisine Ron Oliver) is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.

Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Bernard and Ron Oliver are back at it again with this stunning cookbook. This useful compendium of more than 120 delectable fish, shellfish, and crustacean recipes is organized by species and accompanied by expert tips on selection and preparation. Engaging anecdotes and stories convey the chefs’ culinary expertise and insatiable culinary curiosity.

With this impressive cookbook Chef Bernard promises seafood cookery in your home kitchen will be both easy and rewarding. The recipes are high in nutrition, low in fat, and astounding in flavor. “You can now sail the seven seas without needing a passport.”

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Show 196, November 5, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an appetizing preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Puerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes, joins us from Mexico with the needed 411.

Simran Sethi is a journalist, author and educator focused on food, sustainability and social change. Her new book, Bread, Wine Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Simran Sethi is our guest.

The Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year. He oversees all of the resort’s restaurants and day-to-day culinary operations. We’ll meet him.

For James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine. On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Tuesday night, Nov. 1st Chef Javier recreated that special menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Bracero’s GM J.M. Woody Van Horn shares that incredible evening with us.

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. Chef Bernard is our guest.

It’s been almost 10-years in the planning but dirt is being moved at Europa Village winery in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway. Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Our Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us. Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…Today fresh seafood is on his mind.

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

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Show 196, November 5, 2016: Bernard Guillas, Executive Chef, Director of Food and Beverage, La Jolla Beach & Tennis Club, The Marine Room, La Jolla

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Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamond Award Marine Room Restaurant.

Guillas has been invited as guest chef to the prestigious James Beard House in New York on many occasions. Selected as San Diego’s “Best Chef” numerous times, including the Gold Medallion Awards (California Restaurant Association, San Diego Chapter), Chef Magazine, San Diego Home/Garden Lifestyles Magazine Readers Poll and San Diego Magazine People’s and Critic’s Choice, Guillas continues to infuse the local culinary scene with his unique talent and engaging personality.

His 2nd well-received cookbook is Two Chefs, One Catch – A Culinary Exploration of Seafood. It’s a great holiday gift with delectable seafood recipes inspired by indigenous cuisine from around the globe ! Incredibly, Chef Bernard has traveled to 50 plus countries thus far!

Chef Guillas is also participating in 3 events (including the Ocean-To-Table Luncheon at The Marine Room & Dinner with Culinary Icons) as part of the upcoming San Diego Bay Wine + Food Festival running November 14th to 20th.

Chef Bernard is our guest.

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November 5: Thierry Blouet, Simran Sethi, Loews Coronado Bay, Bracero Cocina de Raiz, Bernard Guillas, Europa Village

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Thierry Blouet, Executive Chef / Proprietor, Café des Artistes, Puerto Vallarta, Mexico
Segment Three: Food Journalist & Author Simran Sethi, Bread, Wine, Chocolate – The Slow Loss of Foods We Love
Segment Four: Executive Chef Chris Aguirre, Loews Coronado Bay Resort, Coronado
Segment Five: J.M. Woody Van Horn, General Manager, Javier Plascencia’s Bracero Cocina de Raiz, San Diego
Segment Six: Bernard Guillas, Executive Chef, Director of Food and Beverage, La Jolla Beach & Tennis Club, The Marine Room, La Jolla
Segment Seven: Gregg English, Agent Du Vin, Europa Village Winery, Temecula, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Please join us at the special time of 2:00 p.m. to 4:00 p.m. PDT only for this Saturday, November 5th. We’re back to our usual broadcast time of 10:00 a.m. to 12 Noon on November 12th. Thanks for sticking with us…

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Puerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes, joins us from Mexico with the needed 411.

Simran Sethi is a journalist, author and educator focused on food, sustainability and social change. Her new book, Bread, Wine Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Simran Sethi is our guest.

The Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year. He oversees all of the resort’s restaurants and day-to-day culinary operations. We’ll meet him.

For James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine. On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Last Tuesday night, Nov. 1st Chef Javier recreated that special menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Bracero’s GM J.M. Woody Van Horn shares that incredible evening with us.

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room restaurant. Chef Bernard is our guest.

It’s been almost 10-years in the planning but dirt is being moved at Europa Village in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway. Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Our Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us. Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…

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

Thierry BlouetPuerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes joins from Mexico us with the needed 411.

“Exclusivity, elegance and comfort of its many gourmet-chic environments distinguish the Café des Artistes, which for 25 years has earned the crown as the icon restaurant in Puerto Vallarta and Banderas Bay, Jalisco. It’s synonymous with tradition, art and distinction for local, national and foreign guests.”

The Gourmet Festival turns 22! In 1995 Thierry Blouet and Heinz Reize originated the idea of promoting and upgrading the culinary standards to competitive international levels by interacting with new methods and the creativity of highly qualified chefs.

The first Gourmet Festival took place in 1995 with the participation of six hotels and six independent restaurants. The original format remains unchanged; each one of the participant restaurants invites a celebrity in the culinary scene.

In 2000, Chef Roland Menetrey joined the team and since then the festival has been organized by the three musketeers.

In twenty-two years changes are seen in the growth and expansion of the Festival to the Riviera Nayarit and Tepic. Twenty-five, first – class hotels and restaurants will be participating this year.

To date, The Festival Gourmet International has hosted and pampered almost half a million gourmet fans, and five hundred chef-celebrities have visited. The Festival strives to improve every year.

Simran SethiSimran Sethi is a journalist, author and educator focused on food, sustainability and social change.

Her new book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love – part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love.

Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor – and save – the foods we love.

Chris AguirreThe Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year in March. Most recently he was at the Four Seasons Hotel San Francisco.

He oversees all of the resort’s restaurants including Mistral Restaurant, the Market Café, Market to Go, the Cays Lounge, the Cantina Restaurant, banquets and room service. We’ll meet him.

Aguirre has deep roots in the restaurant industry. His grandmother ran a steakhouse in Texas during the Great Depression along with a speakeasy – so it could be said he was born for the culinary world. Growing up in Los Angeles with three brothers, he developed a passion for food at a young age. “We were all big eaters and loved to hold cooking competitions to see who could make the best dish in the house,” recalls Aguirre. His dad, a foodie himself, always held the position of official “taste tester.”

Aguirre found himself in professional kitchens at the young age of 15. After high school he soon realized his true passion was in the kitchen. He graduated from the Art Institute of California, Los Angeles, and worked at a variety of Southern California restaurants including the St. Regis Hotel before moving to Texas.

There, he worked closely with Jean Georges Vongerichten at Bank – a formative experience in his culinary career. “Working with Jean Georges greatly influenced my style of cooking. I believe in sourcing the best ingredients you can, and from there, just keeping it simple – allowing the true natural flavors shine through,” said Aguirre.

JM Woody Von HornFor James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine.

On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Last Tuesday night, Nov. 1st. Chef Javier recreated that special 5-course menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Each course was paired with a Palloni wine from Baja.

Bracero’s GM J.M. Woody Van Horn (a previous AIWF scholarship recipient) shares that incredible evening with us.

Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamond Award Marine Room Restaurant.

Guillas has been invited as guest chef to the prestigious James Beard House in New York on many occasions. Selected as San Diego’s “Best Chef” numerous times, including the Gold Medallion Awards (California Restaurant Association, San Diego Chapter), Chef Magazine, San Diego Home/Garden Lifestyles Magazine Readers Poll and San Diego Magazine People’s and Critic’s Choice, Guillas continues to infuse the local culinary scene with his unique talent and engaging personality.

Chef Guillas is also participating in 3 events as part of the upcoming San Diego Bay Wine + Food Festival running November 14th to 20th.

Chef Bernard is our guest.

Europa Village WineryIt’s been almost 10-years in the planning but dirt is finally now being moved at Europa Village in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway.

What is planned is a European village consisting of three distinct and separate wineries – including a 60-room Italian villa style hotel with a European Spa.  The three wineries will be a French, Spanish, and Italian winery. When completed this complex will be one of the most spectacular winery operations in the world.

Europa Village’s designs are on display on site for those of you that would like to see what they have planned.

Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us.

Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Thierry Blouet, Executive Chef / Proprietor, Café des Artistes, Puerto Vallarta, Mexico
Segment Three: Food Journalist & Author Simran Sethi, Bread, Wine, Chocolate – The Slow Loss of Foods We Love
Segment Four: Executive Chef Chris Aguirre, Loews Coronado Bay Resort, Coronado
Segment Five: J.M. Woody Van Horn, General Manager, Javier Plascencia’s Bracero Cocina de Raiz, San Diego
Segment Six: Bernard Guillas, Executive Chef, Director of Food and Beverage, La Jolla Beach & Tennis Club, The Marine Room, La Jolla
Segment Seven: Gregg English, Agent Du Vin, Europa Village Winery, Temecula, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group