Show 479, June 18, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her best Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage.” 2nd generation family farmer, Alex Weiser joins us.

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. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. The concept is worthwhile but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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

Play

Show 479, June 18, 2022: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie continues with us.

As part of being in Chicago for the James Beard Foundation’s Media Awards on June 11th Anne Marie explored a bit of Chicago’s vibrant dining scene. She shares her memorable meals at the bar and lounge at Oriole (2 Michelin Stars,) Eleven City Diner (a contemporary take on a Jewish Deli) and the Noble Fat booth for a bao bun at the Green City Farmers Market in Lincoln Park.

In her June 3rd column Anne Marie recounts her participation in a cooking program (MaxLove’s Fierce Foods Academy) geared toward cancer patients and their families, but, along the way, learned how its overall theme is much more universal.

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June 18: Anne Marie Panoringan, Rudi Sodamin, Alex Weiser

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

“Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

“Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. 2nd generation family farmer, Alex Weiser joins us.

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. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures.

In her June 3rd column Anne Marie recounts her participation in a cooking program (MaxLove’s Fierce Foods Academy) geared toward cancer patients and their families, but, along the way, learned how its overall theme is much more universal.

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes.

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Alex Weiser of Weiser Family Farms

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.”

“In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.”

“Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.”

Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family.

Weiser Family Farms’ seasonal produce is available at their stands at area Farmers Markets including Santa Monica on Wednesday and Saturday, and on Sundays in Beverly Hills and Mar Vista.

Alex Weiser is our guest with Purple Majesty Potatoes in hand.

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.

There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

Show 249, November 25, 2017: Show Preview with Co-Host Andy Harris

Now a salivating preview of this Saturday’s ample Thanksgiving Weekend Show. No leftovers…it’s a fresh show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Vina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. The United States is an important market for them. He’s on the line this morning from Spain to chat with us.

In it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode. We’ll meet her.

MaxLove Project is an innovative, grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research. Co-Founder Audra Wilford is our guest.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in the thoughtfully realized Deepa’s Secrets – Slow Carb New Indian Cuisine. Deepa returns to the “SoCal Restaurant Show” for an encore chat.

Our Co-Host, Chef Andrew Gruel of Slapfish, is a certified coffee devotee. We’ll talk in-depth about his favorite beverage. He also shares some insider’s coffee trivia that may surprise you.

All of this and heaping helpings of extra deliciousness on this week’s show!

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Show 249, November 25, 2017: Audra Wilford, Co-Founder, MaxLove Project

Audra WilfordMaxLove Project is an innovative grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research.

MaxLove Project, an Orange County nonprofit dedicated to improving the lives of child cancer patients, survivors and their families, recently raised $240,000 at their annual fundraiser at Tanaka Farms in Irvine to launch an initiative in partnership with Northern California-based The Charlie Cart Project with the goal of placing a nutritional teaching kitchen in every children’s hospital in the country.

The Charlie Cart is a mobile teaching kitchen equipped with a sink, oven, pantry storage, kitchen supplies and more. Each cart costs $9,500, as opposed to the enormous expense of constructing a kitchen at each children’s hospital nationwide.

“MaxLove Project has grown out of the idea that food can be medicine. When families face serious health conditions like pediatric cancer, they need to be empowered to take their children’s quality of life in their own hands,” MaxLove Project Co-Founder Audra Wilford, whose son Max is a brain cancer survivor, said. “By learning culinary skills and the nutrition science principles we call ‘Fierce Foods,’ parents and kids together can thrive against the odds.”

MaxLove Project is developing a curriculum where representatives and local chefs will educate doctors, nurses and the public on the healing potential of food as medicine. Locally, MaxLove Project has teamed up with Chefs Azmin Ghahreman of Sapphire Laguna, Zov Karamardian of Zov’s Bistro, Greg Daniels of Haven Gastropub, Michael Puglisi of Electric City Butcher and Cathy McKnight of Eilo to spearhead the movement.

Co-Founder of the MaxLove Project, Audra Wilford, is our guest.

Play

November 25: Andrew Gruel, La Rioja Alta, S.A., Diep Tran, MaxLove Project, Deepa Thomas

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Guillermo de Aranzabal Agudo, President, La Rioja Alta, S.A. (Vina Ardanza)
Segment Three: Chef / Proprietor Diep Tran, Good Girl Dinette, Highland Park, Los Angeles
Segment Four: Audra Wilford, Co-Founder, MaxLove Project
Segment Five: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part One
Segment Six: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part Two
Segment Seven: Chef Andrew Gruel, Co-host & Slapfish Restaurant Group
Segment Eight: Andy Harris, Co-Host & Executive Producer

Now a salivating preview of this Saturday’s ample Thanksgiving Weekend Show. No leftovers…it’s a fresh show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Vina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. The United States uis an important market for them. He’s on the line this morning from Spain to chat with us.

In it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode. We’ll meet her.

MaxLove Project is an innovative, grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research. Co-Founder Audra Wilford is our guest.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in impressive Deepa’s Secrets – Slow Carb New Indian Cuisine. Deepa returns to the “SoCal Restaurant Show” for an encore chat.

Our Co-Host, Chef Andrew Gruel of Slapfish, is a certified coffee devotee. We’ll talk in-depth about his favorite beverage.

All of this and heaping helpings of extra deliciousness on this week’s show!

Guillermo de Aranzabal AgudoVina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. He’s on the long-distance line this morning from Spain to chat with us.

Although it had already been produced and marketed for a few years before, the brand was officially registered on September 28, 1942 under the chairmanship of Leandro Ardanza. It takes the name from one of the five families who founded La Rioja Alta, S.A. in the Haro Station District of Spain in 1890.

Vina Ardanza is a wine mixing different varieties and plots. To achieve the “burgundy style” with great aging potential, La Rioja Alta, S.A. blends wine with different characteristics. On the one hand, Tempranillos from Rioja Alta, elegant, fine, with great aging potential, medium structure and moderate alcohol content. On the other, Granachas, powerful wines with great structure originating in Rioja Baja.

Vina Ardanza is a typical Rioja blend without a set recipe. The Vina Ardanza style is unique, but the blend of varieties, percentages, terroirs, barrels and even how long it is aged, varies with each vintage, always looking for consistency.

American Oak has always been linked to the personality of Vina Ardanza. With long aging periods, it provides distinctive nuances that connect with the profile of wines historically produced by La Rioja Alta, S.A.

Vina Ardanza, like the other wines of Grupo La Rioja Alta, S.A., is not made every year. They only market vintages in which both Tempranillo and Granacha attain their quality requirements. This happens 5 to 6 times per decade.

Diep TranIn it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode.

Airing on Wednesday evening, November 29th is the “Beyond Pho” episode of “The Migrant Kitchen.” Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Kim Luu-Ng, Diep Tran of Good Girl Dinette, and Minh Phan of Porridge & Puffs) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce.

The second season of the James Beard Award and Webby-nominated series, continues to spotlight chefs who are combining traditional, ethnic cuisines with new flavors and fresh techniques that have transformed the culinary landscape of the city, making it one of the food capitals of the world.  Season Two examines tradition and innovation in cuisines celebrating the food cultures of Mexico, Vietnam, Japan and India, as well as their various interpretations found in Los Angeles.

We’ll meet Good Girl Dinette’s Chef Diep.

Audra WilfordMaxLove Project is an innovative grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research.

MaxLove Project, an Orange County nonprofit dedicated to improving the lives of child cancer patients, survivors and their families, recently raised $240,000 at their annual fundraiser to launch an initiative in partnership with Northern California-based The Charlie Cart Project with the goal of placing a nutritional teaching kitchen in every children’s hospital in the country.

The Charlie Cart is a mobile teaching kitchen equipped with a sink, oven, pantry storage, kitchen supplies and more. Each cart costs $9,500, as opposed to the enormous expense of constructing a kitchen at each children’s hospital nationwide.

“MaxLove Project has grown out of the idea that food can be medicine. When families face serious health conditions like pediatric cancer, they need to be empowered to take their children’s quality of life in their own hands,” MaxLove Project Co-Founder Audra Wilford, whose son Max is a brain cancer survivor, said. “By learning culinary skills and the nutrition science principles we call ‘Fierce Foods,’ parents and kids together can thrive against the odds.”

MaxLove Project is developing a curriculum where representatives and local chefs will educate doctors, nurses and the public on the healing potential of food as medicine. Locally, MaxLove Project has teamed up with Chefs Azmin Ghahreman of Sapphire Laguna, Zov Karamardian of Zov’s Bistro, Greg Daniels of Haven Gastropub, Michael Puglisi of Electric City Butcher and Cathy McKnight of Eilo to spearhead the movement.

Co-Founder of the MaxLove Project, Audra Wilford, is our guest.

Deepa ThomasUpon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms.

After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in Deepa’s Secrets – Slow Carb New Indian Cuisine.

Equal parts cookbook, health-guide, kitchen companion, and memoir, Deepa’s Secrets introduces breakthrough recipes that are simple to prepare, colorful, and healthy while still keeping the complexity and integrity of their rich South Asian flavors. To demystify an “exotic” cuisine, Deepa provides step-by-step instructions with ingredient substitutions, shortcuts, and secret techniques that will make New Indian easy, everyday fare.

Proceeds of the book sales benefit the non-profit FoodCorps. Their mission is to connect kids with the skills (and meals) they need to thrive.

Deepa returns for an encore chat.

In Deepa’s Secrets Deepa shares more than seventy recipes that are as mouthwatering and seductive as they are healthy and healing. Combining Western cooking techniques, new research on gut health and weight loss, and drawing on Ayurvedic wisdom (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use”). The recipes Deepa developed allowed her and her husband to each lose more than twenty pounds and her husband to be free from a ten-year dependence on insulin shots.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

Andrew and William GruelTime to catch-up with our on-the-go, esteemed Co-host, Chef Andrew Gruel of Slapfish, Butterleaf and Two Birds fame. Chef Andrew’s favorite beverage is coffee. We’ll get brewing with a fresh pot.

Chef Andrew joins us from Family Thanksgiving celebrations on the East Coast.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Guillermo de Aranzabal Agudo, President, La Rioja Alta, S.A. (Vina Ardanza)
Segment Three: Chef / Proprietor Diep Tran, Good Girl Dinette, Highland Park, Los Angeles
Segment Four: Audra Wilford, Co-Founder, MaxLove Project
Segment Five: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part One
Segment Six: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Part Two
Segment Seven: Chef Andrew Gruel, Co-host & Slapfish Restaurant Group
Segment Eight: Andy Harris, Co-Host & Executive Producer

Show 192, October 9, 2016: Chef Michael Puglisi, Electric City Butcher, 4th Street Market, Santa Ana

Michael PuglisiSanta Ana’s The Electric City Butcher, Chef Michael Puglisi, is part of MaxLove Project’s Gold Apron Society. MaxLove Project is an Orange County nonprofit dedicated to improving the lives of child cancer survivors and their families. They are holding the 2nd annual “Farm-to-Fork Dinner ” at 5:00 p.m. on Saturday, October 15th at Tanaka Farms in Irvine.

Farm to Fork 2016 marks the launch of the Gold Apron Society, an exclusive community of chefs, restauranteurs and real-food advocates dedicated to raising funds for culinary medicine and cancer research.

MaxLove project’s inaugural Farm to Fork Dinner in 2015 raised $35,000 to benefit children’s cancer survivorship research and support programs. The event is the organization’s largest annual fundraiser.

This year, the new Gold Apron Society will raise funds for the creation of the first Culinary Medicine Center in Orange County, where local chefs will educate doctors, nurses and the public on the healing potential of fierce foods.

MaxLove Project and the Gold Apron Society seek to raise $250,000 to launch the “nutrition kitchen,” with plans to build it at Tanaka Farms. The eventual ambitious goal of the Gold Apron Society is to expand nationwide and fund a Culinary Medicine Center in every children’s hospital across the country.

Chef Mike joins us with all the farm-fresh details.

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