Podcasts
Segment One: Show Preview with Co-Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Holman Ranch Vineyards & Will’s Fargo Steakhouse + Bar
Segment Three: GMO Salmon and Dungeness Crab with Chef Andrew Gruel
Segment Four: Madhur Jaffrey and Vegetarian India
Segment Five: Restaurateur Tony Tollner & Rio Grill, Carmel
Segment Six: Chef Director Ryan Wagner, Culinary Lab Part One
Segment Seven: Chef Director Ryan Wagner, Culinary Lab Part Two
Segment Eight: DINE LBC Holiday Cocktail Contest
Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, soon, Brea, is back as today’s special Guest Host.
Happy Thanksgiving Weekend to all. We’re happily moving on from Turkey-Talk this morning…Thanks for joining us this Holiday Weekend and we promise no leftovers.
Next a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…
The historic Holman Ranch and Vineyards dates back to 1928. Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast. Immersed in history and romance, the ranch has not only proven to be an excellent growing location for their vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate. It’s also a one-of-a-kind executive retreat and special events venue. Guest Services Manager and Partner, Nick Elliott, joins us.
GMO foods are a hot button topic with consumers. After a lengthy approval process the Food and Drug Administration has approved a farm-raised, genetically-modified Atlantic Salmon for sale in the United States. Our resident seafood expert and Co-Host, Chef Andrew Gruel, weighs in with what you need to be aware of. Is it okay to eat and safe for the environment ? The all-important Dungeness crab season has been delayed in California due to the presence of a toxic algae. This is a potential disaster in the making for California’s Dungeness crab fisherman. Chef Andrew will explain the unfortunate ramifications.
No one knows Indian food like our guest, Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.
Since 1983, Rio Grill in Carmel, CA has been the place to meet friends, enjoy cocktails, food and wine and experience great dining on the Monterey Peninsula. The high energy restaurant is located at the mouth of the Carmel Valley in the well-known Crossroads Shopping Village and has won numerous reader’s choice awards and inspired food critics both near and far. Menu highlights include creative regional California cuisine from the wood-burning grill and oak wood burner, as well as Chef Cy Yontz’s daily creations which include fresh fish, pasta, salads and sandwiches. Rio Grill is now part of The Downtown Dining restaurants. Managing Partner Tony Tollner, who was part of the opening team for Rio Grill joins us.
CulinaryLab, under the direction of Chef Director Ryan Wagner, is a forward-focused cooking school where timeless techniques meet cutting edge curriculum and real-world training to cook up bold contemporary cuisine. CulinaryLab reinvents culinary training with a program that harnesses the power of today’s innovations to train tomorrow’s culinary arts visionaries. Orange County, California-based CulinaryLab (at The Anaheim Packing House) is the first school of its kind to combine an industry-fueled curriculum, tech-savvy training, hands-on learning, and a sustainable food philosophy. The first class starts in January of 2016. Chef Director Ryan Wagner is our guest.
The first DINE LBC Long Beach Restaurant Week Holiday Cocktail Contest was held at The Sky Room’s Cielo rooftop lounge on November 15th. Five amateur finalists were selected (out of dozens of qualified entries) to create their concoctions in front of a panel of five thirsty judges. The cocktails were scored on the basis of Creativity of Ingredients, Taste/Flavor, Presentation and Likely to Order at The Sky Room. After careful deliberation the Judges’ decision for the First Place Winner was unanimous, and Dan Tapia, the creator of Little Drummer Boy, joins us.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!
The historic 400-acre Holman Ranch and Vineyards dates back to 1928. Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast.
Immersed in history and romance, the ranch has not only proven to be an excellent growing location for their vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate. It’s also a one-of-a-kind executive retreat and special events venue.
The Holman Ranch estate grown wine varietals are planted on approximately 19 acres of undulating terrain. The wines produced are unfiltered and crafted to deliver the true varietal of the grape from harvest to bottle. The estate wines include Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc and Rose of Pinot Noir. The Holman Ranch Vineyards Tasting Room is located near the Ranch on E. Carmel Valley Road in Carmel Valley.
The Holman Ranch also owns the nearby Wills Fargo Steakhouse + Bar on W. Carmel Valley Road. It’s been a local tradition since 1959. An evening at Will’s Fargo brings back a bygone era and offers some of the finest food on the Monterey Peninsula under the direction of long-time Executive Chef Jerome Viel.
Guest Services Manager and Partner, Nick Elliott, joins us.
GMO (genetically modified organism) foods are a hot button topic with consumers. After a lengthy approval process the Food and Drug Administration has approved a farm-raised, genetically-modified Atlantic Salmon for sale in the United States. Approval took a very long time. The salmon was developed by AquaBounty Technologies.
Our resident seafood expert and Co-Host, Chef Andrew Gruel, weighs in with what you need to be aware of. Is it okay to eat and safe for the environment ?
The all-important Dungeness crab season has been delayed in California due to the presence of a toxic algae. This is a potential disaster in the making for California’s Dungeness crab fisherman. Oregon and Washington have also postponed their crab seasons.
For right now we can only source the coveted, seasonal Dungeness crab from Alaska and Puget Sound. Chef Andrew will explain the unfortunate ramifications.
No one knows Indian food like our guest, Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.
Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties.
From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens.
With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.
Madhur Jaffrey is the author of many previous cookbooks—six of which have won the James Beard Award—and was previously named to the Who’s Who of Food and Beverage in America by the James Beard Foundation. She is also an award-winning actress with numerous major motion pictures to her credit. She lives in New York City.
Since 1983, Rio Grill in Carmel, CA has been the place to meet friends, enjoy cocktails, food and wine and experience great dining on the Monterey Peninsula. The high energy restaurant is located at the mouth of the Carmel Valley in the well-known Crossroads Shopping Village and has won numerous reader’s choice awards and inspired food critics both near and far.
Menu highlights include creative regional California cuisine from the wood-burning grill and oak wood burner, as well as Chef Cy Yontz’s daily creations which include fresh fish, pasta, salads and sandwiches.
A Carmel institution since 1983, Rio Grill has enjoyed a long and storied history. Originally the site of local restaurateur Bill Lee’s “Billy Quon’s”, Rio Grill officially opened its doors almost 32 years ago. At that time, Rio Grill was part of the Real Restaurants organization, and was affiliated with such world class restaurants as Mustard’s Grill and Tra Vigne in Napa Valley, and the Fog City Diner in San Francisco.
As part of the Real Restaurants group, Rio Grill staked its claim as one of the region’s most popular choices catering to a loyal local clientele while satisfying out of town guests. As Rio’s reputation grew, the partners of the Real Restaurants Group decided to part ways and Rio Grill was able to stand on its own.
Throughout the years, Rio Grill has continued to evolve. Expansion to the main dining room occurred on two occasions and most recently, Rio Grill completely rebuilt the Santé Fe Room, it’s special events and meeting space. Featuring an open beam ceiling and a built-in “cantina style” bar to complement an updated menu from Executive Chef Cy Yontz, Rio Grill is poised to continue to impress and satisfy both locals and tourists alike.
Rio Grill is now one of three properties owned by The Downtown Dining restaurants. Managing Partner Tony Tollner, who was part of the opening team for Rio Grill joins us.
Tony managed Rio Grill from 1984 until 1991 when he and his partner, Bill Cox found the building that now houses Tarpy’s Roadhouse. In 1994, a chef/friend approached Tony and asked if he would consider another venture. From that conversation, sprung the award winning Montrio Bistro. Montrio Bistro, along with Tarpy’s Roadhouse and Rio Grill comprise the Downtown Dining group of restaurants.
CulinaryLab, under the direction of Chef Director Ryan Wagner, is a forward-focused cooking school where timeless techniques meet cutting edge curriculum and real-world training to cook up bold contemporary cuisine. CulinaryLab reinvents culinary training with a program that harnesses the power of today’s innovations to train tomorrow’s culinary arts visionaries.
Orange County, California-based CulinaryLab (at The Anaheim Packing House) is the first school of its kind to combine an industry-fueled curriculum, tech-savvy training, hands-on learning, and a sustainable food philosophy. The first class starts in January of 2016. Chef Director Ryan Wagner is our guest.
CulinaryLab, under the direction of Chef Director Ryan Wagner, differs from other training programs in the region by offering an immersive, hands-on approach that not only includes 28 weeks of professional chef-led training, but also incorporates an apprenticeship in a restaurant kitchen alongside some of Orange County’s most noted chefs. Local Chef Partners currently include Mark McDonald, Chef/Owner of Old Vine Café; Carlos Salgado, Chef/Owner of Taco Maria; Jason Quinn, Chef/Owner of Playground; Peter Petro, Executive Chef of Bosscat Kitchen and Libations; and Ashley Guzman, formerly Pastry Chef at North Left and 2015 Golden Foodie Award-Winner for “Outstanding Pastry Chef.”
Limited to nine students per class, CulinaryLab’s intimate culinary training sessions focus on teaching proper cooking techniques and allowing students to perfect each skill for two days per week over the course of seven months. Trained Chef Instructors will include the local restaurant community into the class curriculum to ensure that students gain valuable insight that will enable them to transition into the industry seamlessly upon graduating. Local chefs, farmers, artisans, authors, and food scientists will serve as special guests throughout the course to offer interactive demos, input, and teaching tools that help students learn about relevant areas of expertise.
Simultaneously, each student spends another two days per week at a local Orange County restaurant, where they put their training into practice alongside top chefs. Students are exposed to the real world of professional cooking, which serves to reinforce weekly lessons. Cooking techniques, vocabulary, and ingredients leave the classroom and come to life in a working kitchen.
“CulinaryLab serves as the necessary link between up-and-coming chefs and the restaurant community,” explains Ryan Wagner, Chef Director at CulinaryLab. “We are doing something unlike anyone else in the region – we’ve revived culinary education by making it relevant to the times. When they’re not in class, our students are in the kitchen with the area’s most noted chefs, gaining fast-paced, real-world experience not normally available to beginners.”
Local Chef Partners who are active in the Orange County community will serve as mentors as CulinaryLab students go through their mandatory apprenticeship program.
The first DINE LBC Long Beach Restaurant Week Holiday Cocktail Contest was held at The Sky Room’s Cielo rooftop lounge on November 15th. Five amateur finalists were selected (out of dozens of qualified entries) to create their concoctions in front of a panel of five thirsty judges, including the Executive Producer of the “SoCal Restaurant Show.”
The cocktails were scored on the basis of Creativity of Ingredients, Taste/Flavor, Presentation and Likely to Order at The Sky Room. After careful deliberation the Judges’ decision for the First Place Winner was unanimous and Dan Tapia, the creator of Little Drummer Boy, joins us. The cocktail is a creative variation of a Hot Toddy.
Dan’s prize was a pair of JetBlue Travel Certificates for anywhere JetBlue flies domestically.
Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016! Held annually, Dine LBC features value-oriented, three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.
Each participating restaurant offers a three-course menu priced at $20, $30, $40 or $50, per guest either with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.
Podcasts
Segment One: Show Preview with Co-Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Holman Ranch Vineyards & Will’s Fargo Steakhouse + Bar
Segment Three: GMO Salmon and Dungeness Crab with Chef Andrew Gruel
Segment Four: Madhur Jaffrey and Vegetarian India
Segment Five: Restaurateur Tony Tollner & Rio Grill, Carmel
Segment Six: Chef Director Ryan Wagner, Culinary Lab Part One
Segment Seven: Chef Director Ryan Wagner, Culinary Lab Part Two
Segment Eight: DINE LBC Holiday Cocktail Contest
DINE LBC – Long Beach Restaurant Week is now in progress and runs through Sunday, August 11th. It’s a prime time to dine in a possible new restaurant discovery in Long Beach. On the menu with us is Steve Nydell the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.
Food Network started modestly and with tight budgets. Our guest, Eric Boardman, was there in the early days. In 1999 he was the host of the popular series 
