Show 519, April 1, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“By opening a plant-based butcher and deli (along with her husband, Joe Egender) in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town. Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop and begin sharing her delicious, healthy food with her guests.” Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with The Breakfast Burrito at the ready.

Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur, and authentic Angostura Bitters. Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true premium craft cocktails created to simply open, pour, and enjoy.” Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand.

“Founded on hard work and self-made prosperity, Robert Hall Winery in Paso Robles embodies the hard-working spirit that turned one man’s vision into a truly world-class winery. A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream. Robert Hall Winery grows five varietals in their estate vineyards but produces 17 varieties. They source fruit from all of Paso Robles’ 11 individual American Viticultural Areas.” Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neill Vintners & Distillers joins us.

Grace Kelly May’s newly launched GK Cafe & Provisions located in the heart of Downtown Fort Wayne, Indiana offers crave-worthy handmade pastries, artisanal breads, local groceries, and more. Find them on the corner of Berry & Harrison, open daily! Particularly known for their outstanding cinnamon rolls and croissants. GK Baked Goods opened in 2015 by Executive Pastry Chef/Owner Grace Kelly May along with the team behind Affine Hospitality Group, Andrew Smith, Daniel Campbell and Jack May. Chef Grace Kelly May is our guest with a freshly-baked, warm cinnamon roll at the ready.

“In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer.  The riip team was quickly growing and the accolades were just starting to roll in.” riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach. riip Pizza serves classic thin crust styles as well as Square Detroit Style. The dough ferments for 48 to 72 hours before rolling out and being hand-tossed. Noel “The Pizza Whisperer” Brohner of Slow Rise Pizza consulted on all the original pizza recipes and quality checks periodically. The immediate success of their pizzeria was overwhelming and their new culinary team really stepped up and knocked it out of the park. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a slice of Burrata & Hot Honey Classic Thin Crust pizza in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The California coastal salmon season is off for 2023. This applies to commercial fisherman as well as sport anglers. It’s all a matter of allocating water resources and the priorities therein. Chef Andrew explains the unfortunate “why?”.

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

Show 519, April 1, 2023: Maciel’s Plant-Based Butcher and Deli with Proprietors Chef Maciel Banales Luna and Joe Egender

Luna and Joe Egender of Maciel's Plant-Based Butcher

“By opening a plant-based butcher and deli in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town.”

“Maciel received her Bachelor’s Degree in Nutrition. She then obtained her Master’s Degree in Health Sciences, studying certain natural components of food that can potentially improve health. She continued down this path by receiving her PhD in Medical Sciences, focusing on obesity and energy metabolism. Upon receiving her PhD, Maciel took a post-doctoral research fellow position at The Albert Einstein College of Medicine in New York where she focused on the molecular effects and potential benefits of fasting.”

“Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop (along with her husband, Joe Egender) and begin sharing her delicious, healthy food with her guests.”

You don’t have to be vegan to enjoy the food at Maciel’s. No less an authority than Bill Addison, the Food Critic for The Los Angeles Times, has rated Maciel’s French Philly Sandwich as one of the top sandwiches in Los Angeles! The French Philly is steak (plant-based,) melted provolone, grilled onions, mushrooms, jalapenos, and herbed butter served in a baguette.

Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with the Breakfast Burrito at the ready.

April 1: Maciel’s Plant Based Butcher Shop, Knox & Dobson, Robert Hall Winery, GK Cafe & Provisions, riip Beer Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Maciel’s Plant-Based Butcher and Deli with Proprietors Chef Maciel Banales Luna and Joe Egender
Segment Three: Knox & Dobson Bottled Cocktails with Founder Rob Levy and Creative Director Peter Lloyd Jones
Segment Four: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part One
Segment Five: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part Two
Segment Six: GK Café & Provisions in Fort Wayne, Indiana with Pastry Chef Grace Kelly May
Segment Seven: riip Beer + Pizza, Huntington Beach with Operations Director Ian McCall
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House in Huntington Beach

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

“By opening a plant-based butcher and deli (along with her husband, Joe Egender) in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town. Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop and begin sharing her delicious, healthy food with her guests.” Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with the Breakfast Burrito at the ready.

Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur, and authentic Angostura Bitters. Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true premium craft cocktails created to simply open, pour, and enjoy.” Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand.

“Founded on hard work and self-made prosperity, Robert Hall Winery in Paso Robles embodies the hard-working spirit that turned one man’s vision into a truly world-class winery. A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream. Robert Hall Winery grows five varietals in their estate vineyards but produces 17 varieties. They source fruit from all of Paso Robles’ 11 individual American Viticultural Areas.” Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neil Vintners & Distillers joins us.

Grace Kelly May’s newly launched GK Cafe & Provisions located in the heart of Downtown Fort Wayne, Indiana offers crave-worthy handmade pastries, artisanal breads, local groceries, and more. Find them on the corner of Berry & Harrison, open daily! Particularly known for their outstanding cinnamon rolls and croissants. GK Baked Goods opened in 2015 by Executive Pastry Chef/Owner Grace Kelly May along with the team behind Affine Hospitality Group, Andrew Smith, Daniel Campbell and Jack May. Chef Grace Kelly May is our guest with a freshly-baked, warm cinnamon roll at the ready.

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

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach. riip Pizza serves classic thin crust styles as well as Square Detroit Style. The dough ferments for 48 to 72 hours before rolling out and being hand-tossed. Noel “The Pizza Whisperer” Brohner of Slow Rise Pizza consulted on all the original pizza recipes and quality checks periodically. The immediate success of their pizzeria was overwhelming and their new culinary team really stepped up and knocked it out of the park. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a slice of Burrata & Hot Honey Classic Thin Crust pizza in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The California coastal salmon season is off for 2023. This applies to commercial fisherman as well as sport anglers. Chef Andrew explains the unfortunate “why?”.

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

Luna and Joe Egender of Maciel's Plant-Based Butcher

“By opening a plant-based butcher and deli in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town.”

“Maciel received her Bachelor’s Degree in Nutrition. She then obtained her Master’s Degree in Health Sciences, studying certain natural components of food that can potentially improve health. She continued down this path by receiving her PhD in Medical Sciences, focusing on obesity and energy metabolism. Upon receiving her PhD, Maciel took a post-doctoral research fellow position at The Albert Einstein College of Medicine in New York where she focused on the molecular effects and potential benefits of fasting.”

“Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop (along with her husband, Joe Egender) and begin sharing her delicious, healthy food with her guests.”

You don’t have to be vegan to enjoy the food at Maciel’s. No less an authority than Bill Addison, the Food Critic for The Los Angeles Times, has rated Maciel’s French Philly Sandwich as one of the top sandwiches in Los Angeles! The French Philly is steak (plant-based,) melted provolone, grilled onions, mushrooms, jalapenos, and herbed butter served in a baguette.

Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with the Breakfast Burrito at the ready.

Rob Levy of Knox and Dobson

Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur, and authentic Angostura Bitters. Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true premium craft cocktails created to simply open, pour, and enjoy.”

Peter Lloyd Jones of Knox & Dobson Cocktails

“Knox & Dobson’s newest bottled cocktail collection was meticulously curated with an uncompromising commitment to excellence in quality, craftsmanship, and taste by Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar) who heads Knox & Dobson’s formulation and product development. Featuring a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, and Rye Manhattan, Knox & Dobson uses the highest quality ingredients including hand-selected barrel aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters. From the award-winning design of the bottle, these superior bottled cocktails were solely created so expertly handcrafted cocktails could be shared and effortlessly enjoyed anywhere.”

“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better, “says Levy. “Pete was Head Barman at 1886 Bar at The Raymond and he was also behind the stick at Everson Royce Bar for several years, so his experience is invaluable, and his passion and creativity make him the perfect partner at Knox & Dobson.”

Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand.

Caine Thompson of Robert Hall Winery

“Founded on hard work and self-made prosperity, Robert Hall Winery embodies the hard-working spirit that turned one man’s vision into a truly world-class winery.”

“A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream.”

“Acclaimed winemaker Don Brady has been the creative force behind their award-winning wines since the beginning. Through his hands-on approach, Don has been pivotal in bringing acclaim to Paso Robles wines, and instrumental to elevating the valley’s status as the premier winemaking region.”

“Creating wines of the highest quality is Robert Hall Winery’s promise, each one of them made by hand with a simple goal – enjoying The Good Life. Well-Earned.™”

“Robert Hall Winery grows five varietals in their estate vineyards but produces 17 varieties. They source fruit from all of Paso Robles’ 11 individual American Viticultural Areas.”

“Robert Hall Winery has an abiding devotion to the land and the bounty it provides. They take nothing for granted, and Robert Hall Winery shows their respect by practicing sustainable farming and regenerative viticulture.”

Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neil Vintners & Distillers joins us.

“Since joining O’Neill Vintners & Distillers, Caine has developed and launched a regenerative viticulture living case study that will impact wine farming practices for years to come.”

Grace Kelly May of GK Baked Goods

“Grace Kelly May’s newly launched GK Cafe & Provisions located in the heart of Downtown Fort Wayne, Indiana offers crave-worthy handmade pastries, artisanal breads, local groceries, and more. Find them on the corner of Berry & Harrison, open daily! Particularly known for their outstanding cinnamon rolls and croissants.”

“GK Baked Goods opened in 2015 by Executive Pastry Chef/Owner Grace Kelly May along with the team behind Affine Hospitality Group, Andrew Smith, Daniel Campbell and Jack May.”

“At GK Baked Goods, they are devoted to bringing Northeast Indiana high-quality, hand-crafted artisan breads and pastries to their community. Chef Grace uses the highest quality of raw ingredients and works closely with local famers to bring their delicious breads and pastries to life. They use traditional, from scratch methods with a heavy attention to detail to each of their products. GK is proud to be a part of a growing and diverse hospitality community and excited to continue to grow their brand.”

“Chef and Owner Grace Kelly May is a Fort Wayne native who is a classically trained pastry chef who has worked and managed pastry kitchens across the United States including, Chicago and Houston. Returning to Indiana, she became a co-owner of Junk Ditch Brewing Company, Affine Food Truck, GK Baked Goods and GK Pastry Truck.

Chef Grace Kelly May is our guest with a warm cinnamon roll at the ready.”

Ian McCall of Riip Beer Company

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

“riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach. riip Pizza serves classic thin crust styles as well as Square Detroit Style. The dough ferments for 48 to 72 hours before rolling out and being hand-tossed. Noel “The Pizza Whisperer” Brohner of Slow Rise Pizza consulted on all the original pizza recipes and quality checks periodically. The immediate success of their pizzeria was overwhelming and their new culinary team stepped up and knocked it out.”

“Rip saw their beers travel further than ever before and brewed collaboration beers in Oregon and Colorado. At the 2022 San Diego International Beer Festival, riip was awarded Champion Brewery of the year! Rip had a massive showing at Great American Beer Festival with black the riipper being awarded it’s fourth medal, Bronze, and dankster squad being awarded a Silver in the largest category in the competition, American India Pale Ale with 421 entries.”

Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a slice of Burrata & Hot Honey Classic Thin Crust pizza in hand.

Chef Andrew Gruel savoring a New Jersey style Pizza

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

The California coastal salmon season is off for 2023. This applies to commercial fisherman as well as sport anglers. Chef Andrew explains the unfortunate “why?”.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Maciel’s Plant-Based Butcher and Deli with Proprietors Chef Maciel Banales Luna and Joe Egender
Segment Three: Knox & Dobson Bottled Cocktails with Founder Rob Levy and Creative Director Peter Lloyd Jones
Segment Four: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part One
Segment Five: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part Two
Segment Six: GK Café & Provisions in Fort Wayne, Indiana with Pastry Chef Grace Kelly May
Segment Seven: riip Beer + Pizza, Huntington Beach with Operations Director Ian McCall
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House in Huntington Beach