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!
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.
“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.
“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.
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”
