Show 524, May 6, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

In April 2018, Huntington Beach’s award-winning riip Beer Co hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer.  The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was also a great year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts. Dr. Shica’s Bakery just exhibited her expanded gourmet line of plant-based vegan desserts at the Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit. Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base. Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious. “This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in the Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm. Two and one-half acres are planted in cacao. Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years. Mike Pollard is our guest with a ripe cacao pod in hand.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chefs still prefer to cook with natural gas given the state (and high cost) of the current induction range technology. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Federal court ruling. Chef Andrew explains the significance and provides added background.

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

Show 524, May 6, 2023: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition

Cookbook Author Laura Theodore

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious.

“This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

“Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious (10th Anniversary Edition!) delivers show-stopping guidance and recipes that make it easy to embrace healthful yet sumptuous vegan dining at home!”

Chef Laura graciously shares with our listeners her easy to prepare recipe for Lentil-Veggie Curry Soup that she demonstrated in her recent Webinar for the Melissa’s Produce food media group.

Lentil Veggie Curry Soup

Lentil Veggie Curry Soup by the Jazzy Vegetarian Laura Theodore

Recipe excerpt from:
Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious, 10th Anniversary Edition

by Laura Theodore
Jazzy Vegetarian

Makes 4 servings

When you need curry in a hurry, this snazzy soup will truly satisfy. Creamy red lentils combined with butternut squash, carrots, baby potatoes, fire roasted tomatoes, cabbage, and curry powder makes a flavorful potage. Serve this delicious dish for an easy and nutritious weeknight meal.

  • 3 cups thinly sliced green cabbage
  • 2½ cups cubed baby red potatoes and/or baby white potatoes (leave peels on)
  • 2⅓ cups sliced carrots (peeling is optional)
  • 2 cups peeled, seeded, and cubed butternut squash or sweet potatoes
  • 1⅓ cups chopped celery, with leaves
  • 1 cup red lentils, sorted and rinsed (see note)
  • 1 can (28 ounces) fire roasted diced tomatoes, with juice
  • 2 teaspoons curry powder
  • ½ teaspoon garlic powder
  • 1 large vegan bouillon cube, crumbled
  • 9 cups water

Put all of the ingredients in a soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer for 50 minutes to 1 hour, stirring occasionally, until the vegetables are tender and the lentils are soft. Serve hot.

NOTE: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.

May 6: riip Beer Co. Dr. Shica’s Bakery, Vegas Test Kitchen, Laura Theodore, Honoka’a Chocolate Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ian McCall, Director of Brewing and Operations, Riip Beer Co.
Segment Three: Dr. Shica Little, Dr. Shica’s Bakery
Segment Four: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One
Segment Five: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two
Segment Six: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition
Segment Seven: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was also a great year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts. Dr. Shica’s Bakery just exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit. Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base. Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious. “This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm. Two and one-half acres are planted in cacao. Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years. Mike Pollard is our guest with a ripe cacao pod in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chefs still prefer to cook with natural gas. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Federal court ruling. Chef Andrew explains the significance and provides added background.

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

Ian McCall of Riip Beer Company

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was an exceptional year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver.

Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts.

Dr. Shica’s Bakery recently exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit.

Dr. Shica’s Bakery is also the Official Cookie Provider of Kevin Hart’s expanding vegan restaurant chain, Hart House.

Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

Food Entrepreneur Jolene Mannina

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

“The pandemic persuaded Jolene to launch the Vegas Test Kitchen, and now she fully appreciates its value to small businesses. VTK helped so many people kickstart their dreams. Culinary incubators are needed in all cities to help chefs take their first step in business. Within only three months of being at the Test Kitchen chefs have the ability to dive into their proposed menu, make adjustments, start recipe development, and build their brand with little out-of-pocket expenses.”

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base.

Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

Cookbook Author Laura Theodore

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious.

“This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

“Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious (10th Anniversary Edition!) delivers show-stopping guidance and recipes that make it easy to embrace healthful yet sumptuous vegan dining at home!”

Mike Pollard of the Honokoa Chocolate Company

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm.” Two and one-half acres are planted in cacao.

“Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years.”

“Their current tastings on the farm include five of their signature products, including chocolates from Hawaii as well as other regions from around the world. Guests will experience how a particular region’s climate, soils and terrain affect the taste of the chocolate, “the terroir” as winemakers have so famously coined the term. The state of Hawai’i is the only place in the US where cacao grows fruitfully, some calling it the “North Pole” of the cacao growing region.”

Mike Pollard is our guide to some of the best chocolate in the World.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Professional Chefs, in general, still overwhelmingly prefer to cook with natural gas. Berkeley’s ban on gas lines going into new residential and commercial construction has been overturned in a recent Federal court ruling by a three-judge Ninth Circuit panel. Chef Andrew explains the significance and provides the needed added background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ian McCall, Director of Brewing and Operations, Riip Beer Co.
Segment Three: Dr. Shica Little, Dr. Shica’s Bakery
Segment Four: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One
Segment Five: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two
Segment Six: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition
Segment Seven: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 403, December 12, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her popular weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year and share some a bit off the beaten path dining options in Corina del Mar.

The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service. The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.” General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 enticing, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.” We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

At Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their thoughtful and creative dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails. Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now.  That attention to detail and seasonality is very important to Chef Amy. Brett Karas is the Managing Partner for  the restaurant and he joins us to expertly pull the cork on Lido Bottle Works for us.

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 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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Chef Andrew is launching a grass roots effort (86 Struggle) to directly benefit out of work and struggling restaurant workers. We’ll “Ask the Chef” for the details.

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

Show 403, December 12, 2020: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease

Cookbook Author Laura Theodore“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.”

Laura Theodore’s Vegan-Ease is for those cooks who think that plant-based recipes take too much time to prepare, are too expensive, or require exotic, hard-to-find ingredients. Based on her experiences leaving the food mecca that is New York City for the wilds of rural New Jersey, vegan chef and television host Laura Theodore created the concept of “vegan-ease” to show how anyone in this country can easily – and economically – create delicious plant-based meals that will be embraced by any foodie, whether omnivore, vegetarian, or vegan.”

“Featuring recipes like the “Hungry Guy” Burger with Baked Steak Fries, Not-So-Crabby Cakes, Mac ’n Peas with Creamy Butternut Squash Sauce, Peanut-Butter Chocolate Mousse, Maple-Raisin-Date Truffles, and Lemon “Buttermilk” Cake, Laura Theodore’s Vegan-Ease offers every home cook an easy, fresh approach to compassionate, mindful – and healthy! – eating.”

For the Holidays, Laura graciously shares with us her recipe for Butternut Squash Stuffed with Apples and Cranberries from the “Stress-Free Holiday Recipes” Chapter.

In addition you can also watch Laura preparing Butternut Squash Stuffed with Apples and Cranberries.along with all of the other Vegan-Ease – An Easy Guide to Enjoying a Plant Based Diet recipe videos.

We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

December 12: Anne Marie Panoringan, The Raymond 1886, Laura Theodore, Lido Bottle Works

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One
Segment Five: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two
Segment Six: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease
Segment Seven: Lido Bottle Works in Newport Beach with Managing Partner Brett Karas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her popular weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year.

The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service. The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.” General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.” We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

At Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their unique dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails. Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now. That attention to detail and seasonality is very important to Chef Amy. Brett Karas is the Managing Partner for the restaurant and he joins us to expertly pull the cork on Lido Bottle Works for us.

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 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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. 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!

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year.

Anne Marie continues with us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year. We’ll find out about the pending arrivals of FKN Bread in San Juan Capistrano and Mah Jong’s by Chef Mike (Doctulero) at South Coast Plaza.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Andrew Bugreyev and Executive Chef Jonathan Quintana of the Raymond 1886The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service.”

“The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.”

“Hidden and tucked away inside, guests can celebrate, sip and savor at The Raymond’s internationally acclaimed cocktail bar, 1886. Accompanied by 1886’s signature handcrafted cocktails, their award-winning Wine List features a special selection of domestic and international varietals from both premier and boutique wineries.”

“In 1886, Walter Raymond, a Boston native, came to Pasadena and built The Raymond Hotel – a fabulous sunny destination for Easterners looking to escape harsh winter weather. On Easter Sunday in 1895, sparks from a chimney ignited the roof and the entire hotel burned to the ground in only 40 minutes.”

“Undaunted, Mr. Raymond built an even grander hotel with 300 rooms, along with a charming caretaker’s cottage. In the early years, Walter and his wife often stayed in the cottage when it wasn’t occupied by special guests. Gracious hosts, the Raymond’s entertained celebrities such as Charlie Chaplin, Tom Mix, and Buster Keaton, who visited and filmed in Pasadena in the roaring 1920s.”

“Sadly, in 1931, the Raymond Hotel was toppled by the Great Depression and the party was over. The hotel was razed to make room for residential development, and Walter and his wife moved into the cottage, where they lived until 1934.”

The caretaker’s cottage is now The Raymond 1886, and the timeless charm and spirit of this lovely Craftsman can be enjoyed by all.”

General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

Cookbook Author Laura Theodore“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.”

Laura Theodore’s Vegan-Ease is for those cooks who think that plant-based recipes take too much time to prepare, are too expensive, or require exotic, hard-to-find ingredients. Based on her experiences leaving the food mecca that is New York City for the wilds of rural New Jersey, vegan chef and television host Laura Theodore created the concept of “vegan-ease” to show how anyone in this country can easily – and economically – create delicious plant-based meals that will be embraced by any foodie, whether omnivore, vegetarian, or vegan.”

“Featuring recipes like the “Hungry Guy” Burger with Baked Steak Fries, Not-So-Crabby Cakes, Mac ’n Peas with Creamy Butternut Squash Sauce, Peanut-Butter Chocolate Mousse, Maple-Raisin-Date Truffles, and Lemon “Buttermilk” Cake, Laura Theodore’s Vegan-Ease offers every home cook an easy, fresh approach to compassionate, mindful – and healthy! – eating.”

For the Holidays, Laura graciously shares with us her recipe for Butternut Squash Stuffed with Apples and Cranberries from the “Stress-Free Holiday Recipes” Chapter.

We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

Breet Karas of Lido Bottle WorksAt Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their unique dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients expertly paired with specialty craft beer, wine, and cocktails.

Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now. That attention to detail and seasonality is very important to Chef Amy.

Brett Karas is the Managing Partner for Lido Bottle Works, an upscale American sustainable scratch kitchen with a focus on local craft beer and California wines. As a Southern California native, he prides himself on an active outdoor lifestyle, and a love of craft beer and vibrant ingredients. Being in the restaurant and bar industry for over 19 years has given him a great perspective on operating restaurants and dining in today’s ever-changing and competitive industry. Always up for a challenge, he has helped to create a unique dining experience at Lido Bottle Works since it’s opening in mid-2017.

Brett joins us to artfully pull the cork on Lido Bottle Works.

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 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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Our thoughts now turn to festive (and stress free) Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One
Segment Five: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two
Segment Six: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease
Segment Seven: Lido Bottle Works in Newport Beach with Managing Partner Brett Karas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Butternut Squash Stuffed with Apples and Cranberries

Butternut Squash Stuffed with Apples and Cranberries by Laura TheodoreRecipe excerpt from: Laura Theodore’s Vegan-Ease
by Laura Theodore
Jazzy Vegetarian

Makes 4 servings

In the northeast, late fall at the farm market brings many enticing kinds of squash. Butternut is one of my favorite varieties of winter squash to cook with because of its nutty sweetness. Stuffed with a savory and sweet blend of rice, spinach, apples, walnuts and cranberries, this cold weather seasonal dish makes a festive, nutritious and appealing entrée for any special meal.

  • 1 very large butternut squash, peeled
  • 2 cups cooked short-grain brown rice
  • 1½ cups lightly packed baby spinach
  • 1 medium apple, peeled, cored and diced
  • ¼ cup dried cranberries
  • ¼ cup finely chopped walnuts
  • 1 teaspoon all-purpose seasoning blend or Italian seasoning blend
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon

Preheat the oven to 375 degrees F. Line a large casserole dish with unbleached parchment paper.

Cut 2- to 3-inches off the top of the squash. Cut the squash in half lengthwise and then cut each piece in half lengthwise to make 4 sections of squash, equal in size. Scrape out the seeds from each section.

Put the rice, spinach, apple, cranberries, walnuts, all-purpose seasoning, sea salt and ground cinnamon in a medium-sized bowl and stir to combine. Divide the stuffing mixture evenly, mounding it into the hollowed center in each of the four squash pieces, mounding it as you go (see note).

Put the squash quarters, stuffing side up, in the prepared casserole dish. Tent with foil and bake for 1 to 11⁄2 hours, or until the squash is very soft. For a crisp topping, remove the foil for the last 10 minutes of baking. Let cool 10 to 15 minutes and serve.

Chef’s Note: If you end up with extra stuffing, put it in a small, covered casserole and bake alongside the squash like a holiday stuffing. Makes a great side dish.

Amount per serving, based on 4 servings:  332 Calories; 6g Fat; 1g Saturated fat; 9g Protein; 35mg Sodium; 70g Total Carbohydrate; 17g Sugars; 11g Fiber

Photo Credit: David Kaplan

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet
©Laura Theodore 2015, 2020. Reprinted by permission.

Show 384, August 1, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Local chefs Scott Chaconand Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is currently priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. Delivery is complimentary within 10-miles of DTLA and there is also a pickup option. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies. We reel in Executive Chef Craig Hopson for a chat.

Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.”

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Crudo and Charcuterie Bar has been reimagined with the addition of a customizable selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“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 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Time for celebration. August 5th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

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

Show 384, August 1, 2020: – Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful “Jazzy Vegetarian” vegan cooking series on national public television.”

“Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan.)”

Laura has graciously shared her standout recipes (and fan favorites) for “Hungry Guy” Burgers and Mad Mocha Marbled Mousse Pie from Vegan for Everyone.