Show 178, July 2, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosHappy 4th of July Weekend to all of our loyal listeners. Wishing you the very best in culinary fireworks over the long weekend. Eat well and be safe…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s lush, patriotic and abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Upscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

The Garagiste Festival: Urban Exposure returns to The Wiltern theater on July 9th.  Over 60+ artisan ‘garagiste’ winemakers from across California, including Santa Barbara, Santa Ynez and SLO counties; Napa and Sonoma counties, and Paso Robles will pour over 200 wines. Over 30% of the wineries are participating in the Los Angeles festival for the first time. Co-founder Doug Minnick pulls the cork on the festivities for us.

“The Art of Baja Wine & Beer Dinner” takes place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Baja’s Chef Drew Deckman has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie of The Grill. The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman (Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe. Executive Chef Jeff Jackson of The Lodge at Torrey Pines joins us.

Food, wine and travel writer Cori Solomon (a member of the prestigious International Food Wine and Travel Writers Association and Founder of L.A. Wine Writers) recently returned from a 10-night cruise of Italy and the Greek Isles aboard the Celebrity Reflection, the pride of Celebrity’s fleet. Her accommodation was a spacious, Deluxe Ocean View Veranda Stateroom. This is a Solstice class ship, the crown of Celebrity’s fleet. Modern cruising offers a memorable vacation experience for all ages with considerable value. Cori is with us to share her smooth-sailing, cruise highlights.

Many passionate Italian chefs will tell you cheese (even the incredible Parmigiano-Reggiano) should NEVER be added to a seafood dish (particularly a seafood pasta creation.) Yet you’re now seeing lobster macaroni and cheese prepared by fine-dining chefs and raved about by guests. Our own Chef Andrew Gruel has successfully used cheese with lobster and crab at Slapfish. Confused….? We’ll ask Chef Andrew to explain.

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

Play

Show 178, July 2, 2016: Jeff Jackson, Executive Chef, Lodge at Torrey Pines. Art of Baja Dinner

Jeff Jackson“The Art of Baja Wine & Beer Dinner” takers place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Baja’s Chef Drew Deckman (Deckman’s en el Mogor in the Valle de Guadalupe) has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the eye-popping outdoor rotisserie of The Grill (which just completed a spectacular $2.5 million renovation.)

The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman ( Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe who will showcase rare wines normally unavailable in California.

For those who prefer hops to grapes, Eugenio Wendtlandt of Wendlandt Brewery, voted best Mexican Brewery 2015, will also be in attendance in addition to other craft beer selections from the Agua Mala region.

Baja’s Chef Drew Deckman is also coming to San Diego. He has a restaurant project on Bankers Hill set to debut in early 2017.

Executive Chef Jeff Jackson joins us with a preview.

Play

July 2: Morrison Community Living, Garagiste Festival, Jeff Jackson, Cori Solomon

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: John Rifkin, CEC, Senior Corporate Executive Chef, Morrison Community Living
Segment Three: Doug Minnick, Co-Founder, The Garagiste Festival: Urban Exposure
Segment Four: Jeff Jackson, Executive Chef, Lodge at Torrey Pines. Art of Baja Dinner
Segment Five: Food, Wine & Travel Journalist, Cori Solomon. 10-Night Cruise on Celebrity’s Reflection Part One
Segment Six: Food, Wine & Travel Journalist, Cori Solomon. 10-Night Cruise on Celebrity’s Reflection Part Two
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel at the AM830 KLAA StudiosHappy 4th of July Weekend to all of our loyal listeners. Wishing you the very best in culinary fireworks over the long weekend.

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s lush and abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Upscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

The Garagiste Festival: Urban Exposure returns to The Wiltern theater on July 9th.  Over 60+ artisan ‘garagiste’ winemakers from across California, including Santa Barbara, Santa Ynez and SLO counties; Napa and Sonoma counties, and Paso Robles will pour over 200 wines. Over 30% of the wineries are participating in the Los Angeles festival for the first time.  Co-founder Doug Minnick pulls the cork on the festivities for us.

“The Art of Baja Wine & Beer Dinner” takers place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Executive Chef Jeff Jackson has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie of The Grill. The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman (Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe. Chefs Drew and Jeff join us.

Food, wine and travel writer Cori Solomon (a member of the prestigious International Food Wine and Travel Writers Association and Founder of L.A. Wine Writers) recently returned from a 10-day cruise of Italy and the Greek Isles aboard the Celebrity Reflection, the pride of Celebrity’s fleet. Her accommodation was a spacious, Deluxe Ocean View Veranda Stateroom. This is a Solstice class ship. Modern cruising offers a memorable vacation experience for all ages with considerable value. Cori is with us to share her smooth-sailing, cruise highlights.

Huntington Beach restaurateur Alicia Whitney is seemingly taking over the City one block at a time. Her newest full-service restaurant is SeaSalt Woodfire Grill featuring Santa Maria-style barbecue. She is also now on the sand at Bolsa Chica State Beach with two open beach food stands and a third set to open this weekend. We’ll detour Alica for a quick respite and get all the tasty details.

Many passionate Italian chefs will tell you cheese (even the incredible Parmigiano-Reggiano) should NEVER be added to a seafood dish (particularly a seafood pasta creation.) Yet you’re now seeing lobster macaroni and cheese prepared by fine-dining chefs and raved about by guests. Our own Chef Andrew Gruel has successfully used cheese with lobster at Slapfish. Confused….? We’ll ask Chef Andrew to explain.

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

John RifkinUpscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

Chef Rifkin joined Morrison Community Living in 2004 as corporate chef. In this role Rifkin was able to support the many Morrison Senior Living communities throughout the country and help to show the value of both Morrison and Compass Groups’ robust sustainable seafood program nationally.

In 2010 Chef Rifkin was promoted to Senior Corporate Chef. Under his leadership he has been able to drive Morrison Community Livings’ sustainable results even further, and along with his team of 10 Corporate Chefs, 24 Regional Chefs, and the over 400 plus chefs across the country to create very delicious sustainable seafood recipes.

Chef Rifkin knows that the generations entering Morrison Community Living communities have a very high expectation that they understand where their seafood and food comes from, but also that it is harvested responsibly as well. Chef Rifkin collaborates with many food service organizations to support him to bring the very best ingredients to the seniors that Morrison Senior Living prepares for. These guests have traveled the world, run Fortune 500 companies, and are master home chefs in their own right, cooking many meals for their family and loved ones throughout the years.

Garagiste FestivalThe Garagiste Festival: Urban Exposure returns to The Wiltern theater on July 9th.  Over 60+ artisan ‘garagiste’ winemakers from across California, including Santa Barbara, Santa Ynez and SLO counties; Napa and Sonoma counties, and Paso Robles will pour over 200 wines. Over 30% of the wineries are participating in the Los Angeles festival for the first time.  Co-founder Doug Minnick uncorks the festivities for us.

Urban Exposure also presents the LA premiere of one of its signature comparison tasting seminars, “Tasting the Winemaker’s Spice Rack,”  on the stage of The Wiltern. Rendarrio Vineyards owner and winemaker Ryan Render and Michael Larner, winemaker and owner of the renowned Larner Vineyard, will use side-by-side comparisons to help wine consumers understand, through their taste buds, how different oak treatments – from type to region to toast – can affect the finished product and change the profile of a single wine.

Renowned for their ‘crazy thrill of discovery,’ one-on-one interactions with winemakers, and fun ‘no-snobs-allowed’ atmosphere, Garagiste Festivals offer wine lovers their only opportunity to taste so many small-production, hard-to-find wines, from so many regions, all in one place – over 60% of Urban Exposure winemakers are without a tasting room.

Drew Deckman“The Art of Baja Wine & Beer Dinner” takers place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Executive Chef Jeff Jackson has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie of The Grill (which just completed a spectacular $2.5 million renovation.)

The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman ( Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe who will showcase rare wines normally unavailable in California.

For those who prefer hops to grapes, Eugenio Wendtlandt of Wendlandt Brewery, voted best Mexican Brewery 2015, will also be in attendance in addition to other craft beer selections from the Agua Mala region.

Baja’s Chef Drew Deckman is also coming to San Diego. He has a restaurant project on Bankers Hill set to debut in early 2017.

Chefs Drew Deckman and Jeff Jackson join us.

Cori SolomonFood, wine and travel writer Cori Solomon (a member of the prestigious International Food Wine and Travel Writers Association & Founder of L.A. Wine Writers) recently returned from a 10-day cruise of Italy and the Greek Isles aboard the Celebrity Reflection, the pride of Celebrity’s fleet. Her accommodation was a spacious, Deluxe Ocean View Veranda Stateroom.

This is a Solstice-class ship. Modern cruising offers a memorable vacation experience for all ages and interests with considerable value. Cori is with us to share her smooth-sailing, cruise highlights.

“Celebrity Reflection® is our newest marvel. She boasts an expanded deck, 72 additional staterooms overall, more seating in the main and specialty restaurants, more sun lounges on the pool deck, and more seats in the theatre.”

“Celebrate the flavorful joys of outdoor grilling in the new Lawn Club Grill. Enjoy more than 20 delicious options in the Main Restaurant. Unwind in your own cabana-style haven, The Alcoves, on the Lawn Club. And check out all the new spa innovations in the enhanced Canyon Ranch SpaClub®.”

“Your vacation time is precious. Time aboard Celebrity Reflection will make the most of it.”

The Reflection can accommodate 3,046 guests served by a crew of 1,255.

From Cruise Critic:

With the impressive overall quality of food on board Celebrity Reflection there is little need to spend extra on specialty dining unless you feel like a treat. Even Oceanview, the cheerful buffet venue on Level 14, takes things to a new level with tasty International dishes that belie the restaurant’s casual surroundings.

Celebrity didn’t reinvent the wheel when it comes to dining on Reflection, sticking instead with familiar options. In the main dining room passengers can choose from traditional dining (6:15 p.m. for the early seating and 8:45 p.m. for the late) or the more flexible Celebrity Select Dining, which allows them to eat in the main dining room any time between 6 and 10 p.m. Bookings for Select Dining can be made online up to four days before the ship sails or once onboard. Or, like us, you can simply walk-in whenever it suits you. We never had to wait longer than five minutes for a table for two although we did notice a queue on one formal night.

The main dining area, Opus, occupies space on Reflection’s third and fourth decks. It’s an elegant venue, decorated in deep browns and silvers, with bright white tablecloths and crystal as far as the eye can see. The vast space — which accommodates 40 more seats than its counterpart on Celebrity Silhouette — is stunningly designed, though tables are a bit too close together making private conversation difficult (although this can be a good way to meet fellow passengers if you are so inclined).

Menus in Opus offer appetizers, soups and salads, entrees and desserts, and they’re flexible enough to accommodate specific dietary needs. You’ll choose from a variety of options, including favorites like shrimp cocktail, escargot, prime rib, rack of lamb and crème brulee. Food is generally good, with appropriate portion sizes and some surprises on the menu, like the beef Carpaccio or frog legs. Do ask your waiter what they recommend as suggestions are usually spot-on.

Vegetarian and healthier options are identified on the menu, but if you have specific dietary needs (vegan or gluten-free), discuss them with the maitre d’ before your first meal, and ask specific questions about the menu items you select.

Andrew Gruel and his son WilliamMany passionate Italian chefs will tell you cheese (even the incredible Parmigiano-Reggiano) should NEVER be added to a seafood dish. Yet you’re now seeing lobster macaroni and cheese prepared by fine-dining chefs and raved about by guests.

Our own Chef Andrew Gruel has successfully used cheese with lobster at Slapfish. It’s popular with the guests. Confused….? We’ll ask Chef Andrew to explain.

Save

Show 145, November 7, 2015: David Barnes, Co-Founder, Crows Pass Farm, Temecula

Dave and Tina Barnes of Crows Pass FarmIn Southern California small, Family Farmers are finally starting to get recognition in the food world. Farmers are now even receiving credit on restaurant menus. Some have risen to the level of culinary celebrities. Since 1991 Crows Pass Farm has been supplying better restaurants seasonally with select fruits and vegetables. It all started with strawberries. It’s a certified organic farm.

This year, as in many previous years, Crows Pass Farm was selected to be a participant in the 13th Annual Celebrate the Craft at The Lodge at Torrey Pines in La Jolla. They also are a produce supplier to The Lodge at Torrey Pines.

Crows Pass Farm was paired with Chef Jack Fisher of Town and Country. The resulting dessert item was Dark Chocolate Cremeux with Tahitan Squash Mousse.

Other high profile restaurants that Crows Pass Farm supplies include NineTen, 1500 Ocean at Hotel Del Coronado, Delicias, Herringbone, and Rancho Las Palmas Resort in Rancho Mirage.

We’ll meet Family Farmers, David and Tina Barnes.

Play

Show 142, October 17, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Good morning, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaOctober 3rd was the Third Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to the original co-host, Chef Jet Tila for getting the show launched and sticking around for almost two years when he really didn’t have the time to do so. A tip of the toque to Chef Andrew Gruel for becoming our permanent Guest Host for the last year. Chef Andrew is back in studio on Oct. 24th. Also we wouldn’t be on the air without our two gracious Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats. We’re grateful for your loyalty and continued support.

One of the foremost and most influential restaurateurs in New York is eliminating tipping. He’s starting the rollout of this ambitious program with his two-Michelin star restaurant located in a prestigious art museum. What do you think ? We’ll talk about this in the coming weeks…

FoodBeast’s inaugural OOZE FEST in Santa Ana was a gooey mess. That’s all good…We’ll find out with FoodBeast’s Geoff Kutnick which edible was the “People’s Choice” favorite as well as the “Best in Craft Beer.” The attempt at the World’s Tallest Grilled Cheese Tower made it to an impressive 18 feet!

Fosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra. Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. Co-owner John Fosselman joins us with all the decadent details.

Gourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there now prepare such eye-popping delicacies as foie gras poutine which is an incredible item ! The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food and related events at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal.

The 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for this eagerly anticipated annual celebration of the very best of California’s culinary offerings. Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the tempting preview.

Proprietress & Matriarch Zov Karamardian and Culinary Director Louie Jocson of Tustin’s Zov’s Bistro presented a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. We’ll hear about this very special experience. If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

This Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend.. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The beer-loving public is invited to attend the three events. Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

The Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects. C-CAP has organized a dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden and in the Members’ Dining Room on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. C-CAP’s L.A. Director, Lisa Fontanesi, and Executive Chef Jason McClain join us with the mouthwatering specifics.

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

Play

Show 142, October 17, 2015: Celebrate the Craft Festival – Lodge at Torrey Pines

Jeff JacksonThe 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings. It’s a great one-stop overview of the food scene in San Diego County.

Participating area chefs include Jason Knibb of Nine-Ten, Javier Plascencia of Bracero, and Carl Schroeder of Market Restaurant.

Prestigious farmers (well-known in the SoCal hospitality business) including Coleman Farms, Crows Pass Farms, McGrath Family Farms and Windrose Farm will be there, too.

Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the preview. He created this event 13 years ago after he relocated from a luxury hotel property in Santa Monica to San Diego to open The Lodge at Torrey Pines.

Chef Jackson oversees the culinary concept and menu development at the 170-room California Craftsman style property, which features a signature restaurant, A.R. Valentien, two loungers and a casual restaurant, The Grill, as well as meeting and banquet facilities.

Play

October 17: Fosselman’s, YULEAT Festival, Celebrate The Craft, Zov’s, Balboa Bay Resort, C-CAP

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy HarrisJohn Terlato, Terlato Wine Group
Segment Two: John Fosselman, Fosselman’s Ice Cream, Alhambra
Segment Three: Quebec Street Food Association and Montreal’s Festival YULEAT
Segment Four: Celebrate the Craft Festival – Lodge at Torrey Pines
Segment Five: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro
Segment Six: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend
Segment Seven: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part One
Segment Eight: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part Two

Good morning, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaOctober 3rd was the Third Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to the original co-host, Chef Jet Tila for getting the show launched and sticking around for almost two years when he really didn’t have the time to do so. A tip of the toque to Chef Andrew Gruel for becoming our permanent Guest Host for the last year. Chef Andrew is back in studio on Oct. 24th. Also we wouldn’t be on the air without our two gracious Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats. We’re grateful for your loyalty and continued support.

One of the foremost and most influential restaurateurs in New York is eliminating tipping. He’s starting the rollout of this ambitious program with his two-Michelin star restaurant located in a prestigious art museum. What do you think ?

FoodBeast’s inaugural OOZE FEST in Santa Ana was a gooey mess. That’s all good…We’ll find out which edible was the “People’s Choice” favorite as well as the “Best in Craft Beer.”

Fosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra. Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. Co-owner John Fosselman joins us with all the decadent details.

Gourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there now prepare such eye-popping delicacies as foie gras poutine which is an incredible item ! The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal.

The 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings. Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the tempting preview.

Proprietress & Matriarch Zov Karamardian and Culinary Director Louie Jocson of Tustin’s Zov’s Bistro presented a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. We’ll hear about this very special experience. If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

This Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The beer-loving public is invited to attend the three events. Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

The Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects. C-CAP has organized a dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

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

John FosselmanFosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra.

Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. The line extension was done in association with Dog Haus, based in Pasadena. Fosselman’s soft serve and milkshakes will now be available in all Dog Haus locations.

“As a Pasadena-based restaurant, we’ve always had a deep respect for local businesses in our community like Fosselman’s that are as committed to quality as we are at Dog Haus,” observes Dog Haus partner Hagop Giragossian.

Co-owner John Fosselman joins us with all the sinfully rich details.

Grumman 78 Food Truck in Montreal at the Yuleat FestivalGourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there prepare such eye-popping delicacies as foie gras poutine (Au Pied de Cochon) which is an incredible item !

The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food elements at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal. The very best of Quebec’s food trucks were serving their signature items there. A truck was even baking pizzas to order from a wood-burning oven!

Gaelle is a partner in the pioneering food truck, Grumman 78. This was the first food truck in Montreal. They specialize in street tacos using soft tortillas. The inspiration came as a result of the partners 2010 visit to Cabo San Lucas.

Jeff JacksonThe 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings.

Participating area chefs include Jason Knibb of Nine-Ten, Javier Plascencia of Bracero, and Carl Schroeder of Market Restaurant.

Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the preview.

Chef Jackson oversees the culinary concept and menu development at the 170-room California Craftsman style property, which features a signature restaurant, A.R. Valentien, two loungers and a casual restaurant, The Grill, as well as meeting and banquet facilities.

Zov Karamardian or Zov's in TustinProprietress Zov Karamardian and Culinary Director Chef Louie Jocson of Tustin’s Zov’s Bistro had the honor of presenting a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. It’s a B-I-G honor to be invited to cook at James Beard’s House and Zov is an esteemed repeater! Think Lamb Shoulder Tagine with pearl couscous risotto, pan jus, roasted carrots and ufra biber paired with St. Francis Sonoma Valley Merlot 2012. We’ll hear about this very special experience.

If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

On the four-course, wine-paired menu is Julia Child’s (Zov’s mentor) Inspired Beef Bourguignon En Croute with mushroom duxelles, savory puff pastry vegetable confetti and cabernet demi-glace. The wine pairing is Cakebread Two Creeks Pinot Noir, 2013.

Reservations are needed.

Rachel HaggstromThis Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The craft beer-loving public is invited to attend the three events.

A & O’s 1st Annual Craft Brew Fest Weekend consists of a Friday evening Ballast Point 5-course Dinner, a Saturday afternoon Beer Garden Festival from Noon until 3:00 p.m. and a Beer for Breakfast Brunch on Sunday from 9:00 a.m. to Noon.

Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

Mitzie CutlerThe Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects.

C-CAP has organized a celebratory dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. It’s rare for non-members to have the opportunity to experience the culinary excellence of The Jonathan Club.

C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

Join in C-CAP’s dinner benefit celebration of the founding of the Mitzie Cutler Scholarship fund to provide high school students in the L.A. area with the opportunity to attend culinary college and/or postsecondary school.

The toast to Mitzie’s 20 plus years of service to C-CAP features hors d’oeuvres and dinner from the Jonathan Club’s own distinguished Executive Chef Jason McClain and star C-CAP L.A. Alumni, along with premium wine, beer and spirits.

The C-CAP alum culinary team includes Chef Raymond Alvarez of Toca Madera and Chef Dustin Trani of Doma in Beverly Hills. Celebrity mixologist Devon Espinosa of The Church Key in West Hollywood will be serving his signature creation for the evening, “THE MITZIE.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy HarrisJohn Terlato, Terlato Wine Group
Segment Two: John Fosselman, Fosselman’s Ice Cream, Alhambra
Segment Three: Quebec Street Food Association and Montreal’s Festival YULEAT
Segment Four: Celebrate the Craft Festival – Lodge at Torrey Pines
Segment Five: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro
Segment Six: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend
Segment Seven: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part One
Segment Eight: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part Two