June 22: The Ecology Center’s Community Table, Benom, Hollywood Bowl Food + Wine 2024

Andy Harris, Executive Producer and Co-host previews the show.

“The Ecology Center, nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on the plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season’s bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.” The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

“They are brothers, they are French, and for them making wine at their Benom in Paso Robles is a heritage. Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.

Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.

As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.” Arnaud Fabre is our guest pulling the cork on all that is Benom wines in Paso Robles.

“The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off this Sunday, June 23rd.

Now into the ninth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.

At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient.” Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. How does this pending California legislation (effective July 1st) designed to eliminate “junk fees” impact restaurants? Apparently some modifications possibly are in the works. We’ll get the accurate story and a restaurateurs POV from Chef Andrew.

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

Jonathan Zaidman of the Ecology Center

The Ecology Center nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on a plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season’s bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.”

“With an intimate setting for 80 guests per dinner, these gatherings promise an authentic farm-to-table experience. The evening unfolds with a convivial happy hour in the picturesque courtyard, followed by an enlightening farm tour where guests can pluck seasonal produce straight from the vine. Culminating in a sumptuous multicourse meal, meticulously crafted by the region’s culinary luminaries, each dish promises to be a testament to its unique culinary vision, ensuring an unforgettable dining experience for all.”

“Tickets for each dinner are priced at $160-$175 per person, offering a fixed course, family-style menu that captures the essence of the season. Dinners commence at 6 p.m. and conclude at 10 p.m. Reserve a seat at the table and explore the lineup of participating chefs.

The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

Arnaud Fabre of Benom Wines

“They are brothers, they are French, and for them making wine at their BENOM in Paso Robles is a heritage.”

Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.”

“Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.”

“As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.”

“In September of 2023, the Fabre brothers accomplished their goal of acquiring an estate in York Mountain AVA.

This purchase fulfills Arnaud and Guillaume’s long-term vision of expanding the BENOM brand.”

“Every bottle of BENOM embodies the Fabre brothers’ commitment to their French heritage and passion for Paso Robles. Their approach to winemaking is distinguished by the use of traditional Old World techniques and sustainable practices, incorporating the fruit and creative freedom of Paso Robles.”

“BENOM also sources fruit from the Adelaida and Willow Creek districts on the west side of Paso Robles as well as Edna Valley, Santa Maria, and Santa Barbara. Sourcing fruit allows BENOM a unique opportunity to create wine from a multitude of soil types and sub-climates.”

Arnaud Fabre joins us to uncork all that is BENOM wines.

Caroline Styne of Lucques Restaurant Group

The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off this Sunday, June 23rd.

Now into the ninth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.

“This year Caroline Styne has curated a diverse retail wine selection in the three marketplaces offering a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines.”

“Returning for the 2024 season are the Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

How does this pending California legislation (arriving July 1st) designed to eliminate “junk fees” impact restaurants? Apparently some modifications possibly are in the works. We’ll get the accurate story and commentary from a well-informed restaurateur’s POV from Chef Andrew.

Show 536, July 29, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Andy Harris, Executive Producer and Co-host previews the show.

We’re packing a lot into Saturday’s hour show as we graciously stepped aside for the Angel Pre-Game Show at 11:00 a.m. so please do join us. The Halos are on the road in Toronto for a matinee game with the Blue Jays.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.” Co-Founder of L.A. Loves Alex’s Lemonade Culinary Cookout, Caroline Styne, joins us with all the craveable details.

“At Red Car Brewery and Restaurant in Old Town Torrance, the first craft brewery in Torrance, Brewmaster and owner Bob Brandt personally oversees the brewing of every barrel of Red Car ale enjoyed by their loyal patrons since 2000. From classics to their seasonal offerings, their fun variety of beers are imbued with personality and crafted with care. Red Car beers are quintessentially English. They use English barley, wheat, yeast strains, and hops. In some of their beer styles, they incorporate domestic hops as well. Red Car Brewery’s small brewing system produces 14 kegs per batch — about 220 gallons.” Brewmaster Bob Brandt is our guest to tap the keg on all that is Red Car Brewery.

Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers.

The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The accomplished chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.” Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Jake Williams, the Marketing Manager for THE RANCH, join us to share all the tantalizing Dinner details.

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

Show 536, July 29, 2023: Restaurateur Caroline Styne, The Lucques Group. L.A. Loves Alex’s Lemonade Culinary Cookout

Caroline Styne of Lucques Restaurant Group

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (ex-The Hungry Cat,) returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.”

“Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.”

“The 2023 event (the 11th in L.A.) is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Suzanne Tracht, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.”

“I’m unbelievably happy that we are finally bringing L.A. Loves Alex’s Lemonade back. Suzanne, David and I have missed being able to support this amazing Foundation and bring all of our food and wine friends together again,” said co-founder Caroline Styne. “I always say this, but this is literally my favorite day of the year.”

The early advance ticket pricing is currently $225 per guest but will increase to $255 on August 1st. Please make your plans now because Alex’s reaches their limited guest capacity way before the day of the event.

Co-Founder of L.A. Loves Alex’s Lemonade Culinary Cookout Caroline Styne, joins us with all the craveable details.

July 29: LA Loves Alex’s, Red Car Brewery and Restaurant, Hatch Pepper Collaboration Dinner at the RANCH Restaurant & Saloon’s Event Center

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Caroline Styne, The Lucques Group. L.A. Loves Alex’s Lemonade Culinary Cookout
Segment Three: Brewmaster Bob Brandt – Red Car Brewery and Restaurant, Old Town Torrance
Segment Four: THE RANCH’s Hatch Pepper Dinner with Melissa’s Robert Schueller and THE RANCH’s Jake Williams

Andy Harris, Executive Producer and Co-host previews the show.

We’re packing a lot into Saturday’s hour show as we graciously step aside for the Angel Pre-Game Show at 11:00 a.m. so please do join us. The Halos are on the road in Toronto for a matinee game with the Blue Jays.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.” Co-Founder of L.A. Loves Alex’s Lemonade Culinary CookoutCaroline Styne, joins us with all the craveable details.

At Red Car Brewery and Restaurant in Old Town Torrance, the first craft brewery in Torrance, Brewmaster and owner Bob Brandt personally oversees the brewing of every barrel of Red Car ale enjoyed by their loyal patrons since 2000. From classics to their seasonal offerings, their fun variety of beers are imbued with personality and crafted with care. Red Car beers are quintessentially English. They use English barley, wheat, yeast strains, and hops. In some of their beer styles, they incorporate domestic hops as well. Red Car Brewery’s small brewing system produces 14 kegs per batch — about 220 gallons.” Brewmaster Bob Brandt is our guest to tap the keg on all that is Red Car Brewery.

“Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers.

The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The renowned chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.” Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Chef Raul Garcia of THE RANCH join us to share all the tantalizing Dinner details.

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

Caroline Styne of Lucques Restaurant Group

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.”

“Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.”

“The 2023 event is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Suzanne Tracht, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.”

“I’m unbelievably happy that we are finally bringing L.A. Loves Alex’s Lemonade back. Suzanne, David and I have missed being able to support this amazing Foundation and bring all of our food and wine friends together again,” said co-founder Caroline Styne. “I always say this, but this is literally my favorite day of the year.”

Co-Founder of L.A. Loves Alex’s Lemonade Culinary Cookout Caroline Styne, joins us with all the craveable details.

Bob Brandt of Red Car Brewery and Restaurant

“At Red Car Brewery and Restaurant in Old Town Torrance, the first craft brewery in Torrance, Brewmaster and owner Bob Brandt oversees the brewing of every barrel of Red Car ale enjoyed by their loyal patrons since 2000. From classics to their seasonal offerings, their fun variety of beers are imbued with personality and crafted with care.”

“Red Car beers are quintessentially English. They use English barley, wheat, yeast strains, and hops. In some of their beer styles, they incorporate domestic hops as well. Red Car Brewery’s small brewing system produces 14 kegs per batch — about 220 gallons.”

Motorman Reserve™ is one of Red Car Brewery’s classic ales. It shows complex flavor in a beer that is deceptively light. Pale Ale, Maris Otter, crystal and chocolate malts all contribute to an ale of modest strength. This ale is a satisfying tribute to the men who drove the thundering Big Red Cars.”

Brewmaster Bob Brandt is our guest to tap the keg on all that is Red Car Brewery.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers.”

“The Hatch pepper, famously grown in the fertile fields of Hatch Valley, New Mexico, holds a special place in the hearts of food enthusiasts nationwide. Known for its distinctive roasting qualities, the Hatch pepper adds a unique touch to any dish it graces. In celebration of this extraordinary ingredient, Melissa’s and THE RANCH Culinary Team have crafted an exquisite menu that will tantalize guests’ taste buds.”

The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The renowned chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.”

“Guests can anticipate a sensory journey as they indulge in meticulously crafted dishes like the Hatch Pepper & Yellowtail Aguachile Ceviche, a refreshing blend of cool summer flavors with a hint of smoky heat. The main course will feature the Hatch Pepper & Blue Cheese Crusted Cape Grim Grass-Fed Filet, skillfully prepared to perfection, accentuating the natural richness of the beef with a delightful peppery touch. To conclude this remarkable evening, guests will be treated to a delectable Hatch Pepper-infused dessert that will leave a lasting impression.”

Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Chef Raul Garcia of THE RANCH join us to share all the tantalizing Dinner details.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Caroline Styne, The Lucques Group. L.A. Loves Alex’s Lemonade Culinary Cookout
Segment Three: Brewmaster Bob Brandt – Red Car Brewery and Restaurant, Old Town Torrance
Segment Four: THE RANCH’s Hatch Pepper Dinner with Melissa’s Robert Schueller and THE RANCH’s Jake Williams

Show 478, June 11, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.” Jessica Formicola is our guest with steak knife in hand.

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline StyneHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award.” Caroline Styne joins us with corkscrew securely in hand.

“Gather for Good.” founded by the low-key Stephanie Chen and Sherry Mandell (both volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time. The 3rd Annual Pies for Justice on Juneteenth (June 19th) is one of Gather for Good’s signature fundraising events. It’s a giant bake sale! Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are there to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community.” Gather for Good’s Stephanie Chen and Sherry Mandell join us.

Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Her mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain Flour in her incredibly delicious hand pies and cakes. The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten. Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project.

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. We’re all looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser -known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. With inflation on the rise Chef Andrew shares some inspired buying tips to help mitigate the rising cost of food.

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

Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One

Caroline Styne of Lucques Restaurant Group

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) joins us with corkscrew in hand.

Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two

Caroline Styne of Lucques Restaurant Group

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) continues with us with a bottle of California Pinot Noir at the ready.

June 11: Jessica Formicola, Hollywood Bowl Food + Wine, Gather for Good, Tehachapi Heritage Grain Project

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part One
Segment Three: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part Two
Segment Four: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One
Segment Five: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two
Segment Six: Gather for Good Co-Founders – Stephanie Chen and Sherry Mandell
Segment Seven: Tehachapi Heritage Grain Project with Sherry Mandell and Sugarbear Bakes’ Steph Chen
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

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

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.” Jessica Formicola is our guest with steak knife in hand.

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award.” Caroline Style joins us with corkscrew securely in hand.

““Gather for Good,” founded by the low-key Stephanie Chen and Sherry Mandell (both volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time. The 3rd Annual Pies for Justice on Juneteenth (June 19th) is one of Gather for Good’s signature fundraising events. It’s a giant bake sale! Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are there to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community.” Gather for Good’s Stephanie Chen and Sherry Mandell join us.

Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Her mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain Flour in her incredibly delicious hand pies and cakes.The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten.Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project.

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. We’re all looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser -known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. He also provides insight on buying fresh fish and seafood.

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

Cookbook Author Jessica Formicola

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.”

“With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.”

“Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.”

Jessica Formicola is our guest with steak knife in hand.

Caroline Styne of Lucques Restaurant Group

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) joins us with corkscrew in hand.

“Gather for Good.” founded by the low-key Stephanie Chen and Sherry Mandell (both dedicated volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time.”

“The goal for Gather for Good events is to be a spark of inspiration to show that you can make a difference through simple actions within your own communities. They believe there is an opportunity for each and every one of us to get out there and build our communities to be stronger than ever. Because in the end, we are all better together…”

The 3rd Annual Pies for Justice on Juneteenth is one of Gather for Good’s signature fundraising events. It’s a giant bake sale!

Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are here to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community.

“Each participating chef and restaurant will prepare a unique pie offering for this fundraiser. Some will sell whole pies, hand pies, and pie slices. Others will be hosting raffles!”

Gather for Good’s Stephanie Chen and Sherry Mandell join us.

Sherry Mandell and Stephanie Chen of Gather for Good

Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Sherry’s mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain flour in her incredibly delicious hand pies and cakes.

“The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten.”

“Wheat and the other small cereal grains have been planted in the Golden State since the establishment of missions in the 1760s. Our Mediterranean climate is ideal to the growing of the annual grasses collectively known as grains. California once led the nation in barley production and was second in wheat production, but in the early 20th century grain farming began to be replaced by higher value orchards, vineyards, and row crops.”

“However, grains (especially heirloom varieties) tend to have very low water requirements, and remain well-suited for California. Tehachapi Heritage Grain Project is trying to bring back many different types of heirloom grains (non-GMO) for use by home cooks, chefs, bakers, and brewers.”

Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

With inflation on the rise all around us we’re looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser-known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. He also provides insight on buying fresh fish and seafood.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part One
Segment Three: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part Two
Segment Four: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One
Segment Five: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two
Segment Six: Gather for Good Co-Founders – Stephanie Chen and Sherry Mandell
Segment Seven: Tehachapi Heritage Grain Project with Sherry Mandell and Sugarbear Bakes’ Steph Chen
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

Show 394, October 10, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

James Beard Award-winning restaurateur Caroline Styne is the Co-Proprietor (with Chef Suzanne Goin) of The Lucques Group. Caroline is an active member of the nationwide Independent Restaurant Coalition. Their main objective is to get the Federal Restaurants Act passed. a.o.c. in Los Angeles is back with dine-in. The wholesale Larder Baking Co. now has a variety of bread and pastry packages available To-Go at retail. Cassoulet Night by Lucques Catering returns on Saturday evening, October 24th for socially distanced sit-down dining in The Courtyard at Maple Drive in Beverly Hills and for takeout / delivery orders via TOCK. Caroline joins us to talk about the efforts of the Independent Restaurant Coalition and what is available for guests from the Lucques Group establishments at present.

Halleck Vineyard, known for their award-winning Pinot Noirs, is a family journey of business partners Jennifer and Ross Halleck. They planted the Halleck Vineyard in 1993, the very first in the hills of Sebastopol, in western Sonoma County. Intended as a college fund for their infant son, two more sons and six years later until their first harvest, this seemed a flight of fancy. “A one- acre site, Halleck Vineyard is perched above the Russian River watershed and flanked on the west by the slopes to the Pacific Ocean. It commands an expansive view of the rolling Sonoma County hills to the northeast. A passion for Pinot leads the charge of the Halleck wines.” Proprietor & Vintner Ross Halleck pulls the cork on Halleck Vineyard for us.

Descanso Restaurant in Costa Mesa delivers a unique Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With new Executive Chef Fonzy de Zuniga at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.” Managing Partner & Concept Creator Rob Arellano joins us with all the enticing details of what Descanso has available for the dining public right now.

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. We hear the term “sustainable” used quite often. It’s a lofty goal. What does it actually entail for a restaurant to be sustainable? Sustainable equals quality. Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is more environmentally friendly, too. 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!

October 10: Caroline Styne, Halleck Vineyard, Descanso Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Caroline Styne, The Lucques Group Part One
Segment Three: Restaurateur Caroline Styne, The Lucques Group Part Two
Segment Four: Halleck Vineyard with Proprietor Ross Halleck Part One
Segment Five: Halleck Vineyard with Proprietor Ross Halleck Part Two
Segment Six: Rob Arellano, Managing Partner, Descanso Restaurant, Costa Mesa
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

James Beard Award-winning restaurateur Caroline Styne is the Co-Proprietor (with Chef Suzanne Goin) of The Lucques Group. Caroline is an active member of the nationwide Independent Restaurant Coalition. Their main objective is to get the Federal Restaurants Act passed. a.o.c in Los Angeles is back with dine-in. The wholesale Larder Baking Co. now has a variety of bread and pastry packages available To-Go at retail. Cassoulet Night by Lucques Catering returns on Saturday evening, October 24th for socially distanced sit-down dining in The Courtyard at Maple Drive in Beverly Hills and for takeout / delivery orders via TOCK. Caroline joins us to talk about the efforts of the Independent Restaurant Coalition and what is available for guests from the Lucques Group establishments at present.

Halleck Vineyard, known for their award-winning Pinot Noirs, is a family journey of business partners Jennifer and Ross Halleck. They planted the Halleck Vineyard in 1993, the very first in the hills of Sebastopol, in western Sonoma County. Intended as a college fund for their infant son, two more sons and six years later until their first harvest, this seemed a flight of fancy. “A one- acre site, Halleck Vineyard is perched above the Russian River watershed and flanked on the west by the slopes to the Pacific Ocean. It commands an expansive view of the rolling Sonoma County hills to the northeast.  A passion for Pinot leads the charge of the Halleck wines.” Proprietor & Vintner Ross Halleck pulls the cork on Halleck Vineyard for us.

“Descanso Restaurant in Costa Mesa delivers a unique Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With new Executive Chef Fonzy de Zuniga at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.” Managing Partner & Concept Creator Rob Arellano joins us with all the enticing details of what Descanso has available for the dining public right now.

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. We hear the term “sustainable” used quite often. It’s a lofty goal. What does it actually entail for a restaurant to be sustainable? Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is more environmentally friendly, too. 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!

Caroline Styne of Lucques Restaurant GroupJames Beard Award-winning restaurateur Caroline Styne is the Co-Proprietor (with Chef Suzanne Goin) of The Lucques Group. Caroline is an active member of the nationwide Independent Restaurant Coalition. Their primary objective is to get the Federal Restaurants Act passed. The Independent Restaurant Coalition is fighting to save local restaurants affected by COVID-19.

a.o.c. in Los Angeles is back with dine-in as well as takeaway. The wholesale Larder Baking Co. has a variety of bread and pastry packages available To-Go at retail. Cassoulet Night by Lucques Catering returns on Saturday evening, October 24th for socially distanced sit-down dining in The Courtyard at Maple Drive in Beverly Hills and for takeout / delivery orders via TOCK.

Caroline joins us to talk about the efforts of the Independent Restaurant Coalition and what is currently available for hungry guests from the Lucques Group establishments.

Ross Halleck of Halleck VineyardHalleck Vineyard, known for their award-winning Pinot Noir’s, is a family journey of business partners Jennifer and Ross Halleck.

“They planted the Halleck Vineyard in 1993, the very first in the hills of Sebastopol, in western Sonoma County. Intended as a college fund for their infant son, two more sons and six years later until their first harvest, this seemed a flight of fancy.”

“A one- acre site, Halleck Vineyard is perched above the Russian River watershed and flanked on the west by the slopes to the Pacific Ocean. It commands an expansive view of the rolling Sonoma County hills to the northeast. A passion for Pinot leads the charge of the Halleck wines.”

“In 2019, Halleck Vineyard was again judged “BEST OF CLASS” in the San Francisco Chronicle Wine Competition, the largest competition in North America. Sunset Magazine anointed the Halleck Vineyard Sauvignon Blanc “BEST OF CLASS” in the United States, and the California State Fair judged the Halleck Dry Gewurztraminer #1 White Wine in California.”

“The Halleck Vineyard logo represents an H for Halleck. More importantly, it expresses “one-to-one”, depicted as Roman numerals.  We hope to foster a personal connection with everyone who enjoys our wine. Hence we invite people to our home, travel to meet them, share meals, and invite them on trips around the world.”

“Viewing the dot as a grape, it has served as a plant of power for over 8,000 years, 1,000 years before Mesopotamia and the birth of civilization. It was most certainly in the realm of the spiritual practitioner, healer, or shaman. Wine is viewed as sacred in almost all the major religions. And for good reason. It has the unique ability to connect us, elevating a conversation and enhancing intimacy, building community.”

“The circle represents our community. Our mission is “Building Community Through Wine.””

We’ll meet Owner & Vintner Ross Halleck.

Rob Arellano of Descanso RestaurantDescanso Restaurant in Costa Mesa delivers a unique Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With new Executive Chef Fonzy de Zuniga at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.”

Descanso Restaurant has just resumed midweek lunch service. Featuring all-new items, the menu of Central Mexican street-inspired cuisine is available inside, to-go and al fresco on the restaurant’s 1,500 square-foot patio.

“The modern taqueria’s fresh and vibrant menu introduces the Mexibol, a new offering filled with bold flavors and nourishing ingredients including refried pinto beans, Mexican fried rice, pico de gallo, avocado toreado salsa, salsa frita, tortilla chips and a choice of protein or vegetables.”

Managing Partner and Concept Creator Rob Arellano joins us with all the details of what Descanso has available for the hungry dining public right now.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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…

We hear the term “sustainable” used quite often. It’s a goal. What does it entail for a restaurant to be sustainable? Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is environmentally friendly, too. We’ll “Ask the Chef”.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Caroline Styne, The Lucques Group Part One
Segment Three: Restaurateur Caroline Styne, The Lucques Group Part Two
Segment Four: Halleck Vineyard with Proprietor Ross Halleck Part One
Segment Five: Halleck Vineyard with Proprietor Ross Halleck Part Two
Segment Six: Rob Arellano, Managing Partner, Descanso Restaurant, Costa Mesa
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two