Show 331, July 6, 2019: Show Preview with Co-Host Andy Harris

Now an incredibly appetizing preview of Saturday’s celebratory 4th of July Weekend show. No fireworks, just the usual delectable fun.

It’s not, with profuse apologies, for dieters. If we’re successful we will inevitably leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 2019 OC Fair opens the gates on Friday, July 12th. The Culinary Arts programming in the OC Promenade is always a major attraction during the Fair. Our own Prince of Produce, Robert Schueller of Melissa’s, has two interactive presentations on the Culinary Stage for Opening Day. Robert joins us with a juicy preview.

The 2019 OC Fair opens the gates on Friday, July 12th. The Culinary Arts programming, including exhibits, tastings & demonstrations in the OC Promenade, is always a major attraction during the Fair. Pamela Wnuck, the Culinary Arts Supervisor for the OC Fair, cooks up a delectable preview of the 23 days of entertaining programming there.

Escape the dreaded diet mentality with a more positive approach to healthy eating with, Mareya Ibrahim, holistic nutrition coach, award-winning entrepreneur and author of the newly published, “Eat Like You Give a Fork: The Real Dish on Eating to Thrive.” So what’s the recipe for living your best life? Ultimately, Ibrahim isn’t teaching you how to cook, but how to eat. Mareya Ibrahim, the Fit Foodie, is our inspiring guest.

Kyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, joins us for another informative wine commentary responding to listeners’ questions. What legitimate wine publications are worth reading & subscribing to when the casual wine connoisseur wants to increase their wine IQ ? Just looking for honest, journalistic reporting without the pretension and possible camouflaged advertorial coverage. The Michelin Guide is back covering Southern   California after a long absence. (They dismissively dropped the Los Angeles Guide after 2009.) Kyle knows fine-dining. His thoughts on the significance…?

Honolulu Cookie Company started in 1998 when entrepreneurs Keith and Janet Sung developed a winning recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but we always carry through that dedication to quality ingredients inspired by the flavors of our island home.” Honolulu Cookie Company’s Julie Plant, VP of Retail, conveys the aloha.

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

Play

Show 331, July 6, 2019: Melissa’s “Prince of Produce” – Robert Schueller previewing his presentations at the OC Fair

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioThe 2019 OC Fair opens the gates on Friday, July 12th. The Culinary Arts programming in the OC Promenade building is always a major attraction during the Fair. Our own Prince of Produce, Robert Schueller of Melissa’s, has two interactive presentations on the Culinary Stage there for Opening Day.

Robert will first be on the Culinary Stage in the OC Promenade at 1:00 p.m. with “Acres of Fruit.” Think Dragon Fruits for starters and more…At 3:00 p.m. Robert returns with “Acres of Vegetables.” Think Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes, too, grown in Idaho. Also, the increasing popularity of the incredibly versatile, Jackfruit.

Robert joins us with a juicy preview.

Play

July 6: OC Fair Preview, Mareya Ibrahim, Wine Exchange, Honolulu Cookie Company

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Melissa’s “Prince of Produce” – Robert Schueller previewing his presentations at the OC Fair
Segment Three: Pamela Wnuck, Culinary Arts Supervisor for the OC Fair
Segment Four: Mareya Ibrahim, The Fit Foodie, and author of Eat Like You Give A Fork Part One
Segment Five: Mareya Ibrahim, The Fit Foodie, and author of Eat Like You Give A Fork Part Two
Segment Six: Kyle Meyer, Managing Partner, Wine Exchange, on Worthwhile Wine Publications and the return of the Michelin Guide
Segment Seven: Honolulu Cookie Company with Julie Plant, VP of Retail Part One
Segment Eight: Honolulu Cookie Company with Julie Plant, VP of Retail Part Two

Now an incredibly appetizing preview of this Saturday’s celebratory 4th of July Weekend show. No fireworks, just the usual delectable fun.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 2019 OC Fair opens the gates on Friday, July 12th. The Culinary Arts programming in the OC Promenade is always a major attraction during the Fair. Our own Prince of Produce, Robert Schueller of Melissa’s, has two interactive presentations on the Culinary Stage for Opening Day. Robert joins us with a juicy preview.

The 2019 OC Fair opens the gates on Friday, July 12th. The Culinary Arts programming, including exhibits, tastings & demonstrations in the OC Promenade, is always a major attraction during the Fair. Pamela Wnuck, the Culinary Arts Supervisor for the OC Fair, cooks up a delectable preview of the 23 days of programming there.

Escape the dreaded diet mentality with a more positive approach to healthy eating with, Mareya Ibrahim, holistic nutrition coach, award-winning entrepreneur and author of the newly published, “Eat Like You Give a Fork: The Real Dish on Eating to Thrive.” So what’s the recipe for living your best life? Ultimately, Ibrahim isn’t teaching you how to cook, but how to eat. Mareya Ibrahim, the Fit Foodie, is our guest.

Kyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, joins us for another informative wine commentary responding to listeners’ questions. What legitimate wine publications are worth reading & subscribing to when the casual wine connoisseur wants to increase their wine IQ ? Just looking for honest, journalistic reporting without the pretension and possible camouflaged advertorial coverage. The Michelin Guide is back covering Southern California after a long absence. (They dismissively dropped the Los Angeles Guide after 2009.) Kyle knows fine-dining. His thoughts on the significance…?

Honolulu Cookie Company started in 1998 when entrepreneurs Keith and Janet Sung developed a winning recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but we always carry through that dedication to quality ingredients inspired by the flavors of our island home.” Honolulu Cookie Company’s Julie Plant, VP of Retail, conveys the aloha.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioThe 2019 OC Fair opens the gates on Friday, July 12th. The Culinary Arts programming in the OC Promenade building is always a major attraction during the Fair. Our own Prince of Produce, Robert Schueller of Melissa’s, has two interactive presentations on the Culinary Stage there for Opening Day.

Robert will first be on the Culinary Stage in the OC Promenade at 1:00 p.m. with “Acres of Fruit.” Think Dragon Fruits for starters and more…At 3:00 p.m. Robert returns with “Acres of Vegetables.” Think Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes, too, grown in Idaho.

Robert joins us with a juicy preview.

Pamela WnuckThe 2019 OC Fair opens the gates on Friday, July 12th. The Culinary Arts programming, including exhibits, tastings & demonstrations in the OC Promenade building, is always a popular attraction during the Fair.

“If you love to cook or love to eat, this is the place to meet!”

Culinary Arts is taking center stage at the 2019 OC Fair. The Main Stage on the OC Promenade is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (And every evening there’s a great band to provide music.) Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts.

Thermomix will be in the new “Culinary Playground” with a hands-on cooking school brought to life like never before. Six fairgoers will have the opportunity to make a signature dish alongside Chef Lynette. Class topics include “Waste Not,” exploring how to get the most from your food.”

“Join celebrity pastry chef and MOF Stéphane Tréand on the Main Stage every Sunday at 1 p.m. as he teaches how to make some of his delectable desserts. Each class has limited space of eight spots per Sunday class. Children ages 9-17 and adults 18 and over are welcome. Each session is 30 minutes. Classes are free.”

Pamela Wnuck, the Culinary Arts Supervisor for the OC Fair, cooks up a delectable preview of the 23 days of programming there.

Mareya Ibrahim who is the Fit FoodieEscape the dreaded diet mentality with a more positive approach to healthy eating with, Mareya Ibrahim, holistic nutrition coach, award-winning entrepreneur and author of the newly published, “Eat Like You Give a Fork: The Real Dish on Eating to Thrive.” So what’s the recipe for living your best life? Ultimately, Ibrahim isn’t teaching you how to cook, but how to eat.

“No matter how you eat – as an omnivore, a vegan, or something in between – Chef Mareya Ibrahim, the Fit Foodie, serves up a fresh voice, practical nutrition advice, and an inspired palate that will motivate you to optimize your food choices and your eating habits with a balanced and proven approach, helping you live your best life and THRIVE.”

Mareya Ibrahim, the Fit Foodie, is our guest.

Mareya Ibrahim, The Fit Foodie, award-winning inventor, nutritionist, and the signature chef and meal plan designer for the bestselling diet book, The Daniel Plan, has written her own cookbook, EAT LIKE YOU GIVE A FORK (St. Martin’s Griffin, $29.99)According to Mareya, no one should do anything that starts with “die.” Instead, she invites readers to escape the dreaded diet mentality with a more positive approach to healthy eating.

Including eighty “forking delicious” recipes that support eight essential nutritional strategies, Mareya encourages readers to remake their kitchens, taste buds, bodies, and energy levels with honest and easy-to-understand recipes, including:

  • Zucchini Noodles with Romesco Sauce
  • Low-Sodium Umami Bone Broth
  • You Glow Smoothie
  • No-Bake Oatmeal Peanut Butter Chocolate Chip Cookies

“Mareya’s fun and holistic approach to food will have readers both laughing and getting serious about their cooking at the same time. The eight essential strategies she bases her recipes on are: Reset Your Taste Buds, Stock Your Real Kitchen, Get Up on Greens, Take a Vegan Fast Break, Go Gluten-Free Super Grains, Fill in with Good Fat, Become Real Dense, and Live the 90/10 Rule.”

“With over twenty-five years in the food industry and as the host of the popular Facebook Live show The Real Dish, as well as the podcast Recipes For Your Best Life, Mareya’s knowledgeable guidance and great palate will make readers rethink the word diet!”

The Fit Foodie continues…

Kyle Meyer of Wine ExchangeKyle Meyer, Co-Founder & Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority (sans attitude,) joins us for another informative wine commentary responding to listeners’ thoughtful questions.

What credible wine publications are worth reading & subscribing to when the casual wine connoisseur wants to increase their wine IQ? Just looking for honest, journalistic reporting without pretension and possible advertorial coverage.

The Michelin Guide is back covering Southern California after a long absence. (They dismissively dropped the Los Angeles Guide after 2009.) Chefs and restaurateurs are talking about who was included along with the conspicuous omissions. Kyle knows fine-dining. His thoughts on the significance…?

Julie Plant of the Honolulu Cookie CompanyHonolulu Cookie Company started in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but we always carry through that dedication to quality ingredients inspired by the flavors of our island home.”

“From our bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired our cookies was delivered to visitors from around the world. Eventually, we found homes and opened new locations on Maui, in Las Vegas, and in Guam.”

“Each progression is informed by a commitment to sharing the best experience of a Hawaiian vacation. The cookie collection packages are designed to delight and the stores are eager to share the Aloha Spirit, but it all begins with the cookies. The finest ingredients are selected to bake fresh daily and ship internationally to friends and fans around the world.”

Honolulu Cookie Company’s Julie Plant, VP of Retail, who we met at Vegas Uncork’d during Mother’s Day Weekend, conveys the aloha.

Marking its 20th anniversary in 2018, Honolulu Cookie Company has been baking its premium shortbread cookies in a signature pineapple shape fresh daily in Hawai’i since 1998. The cookies inspired by Hawai’i are handcrafted using only the freshest and finest ingredients. Available for shipping, each cookie is individually wrapped.

“Pineapples are the international symbol of hospitality. In fact, our iconic cookie shape was originally chosen for this reason. Our cookies are designed to be given as gifts, a way to celebrate a meeting of old friends or new acquaintances by sharing something sweet.”

“We also see ourselves as hosts who strive to share the Spirit of Aloha by making all of our guests feel welcome. With each pineapple-shaped cookie, we want to invoke a pleasant memory or experience reminiscent of our home in beautiful Hawaii.”

“At its root, “Aloha” is an ideal and a philosophy that encompasses a love and respect for people, their culture, and the world around them. It is with this in mind that we extend a warm welcome to all who visit. To celebrate the complex and beautiful ideas that are at the essence of the Spirit of Aloha, Honolulu Cookie Company is dedicating the entirety of 2019 to our Share Aloha Campaign. We look forward to you joining us in sharing the deeply rooted traditions behind this ideal and discovering new ways to incorporate it into everything we do.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Melissa’s “Prince of Produce” – Robert Schueller previewing his presentations at the OC Fair
Segment Three: Pamela Wnuck, Culinary Arts Supervisor for the OC Fair
Segment Four: Mareya Ibrahim, The Fit Foodie, and author of Eat Like You Give A Fork Part One
Segment Five: Mareya Ibrahim, The Fit Foodie, and author of Eat Like You Give A Fork Part Two
Segment Six: Kyle Meyer, Managing Partner, Wine Exchange, on Worthwhile Wine Publications and the return of the Michelin Guide
Segment Seven: Honolulu Cookie Company with Julie Plant, VP of Retail Part One
Segment Eight: Honolulu Cookie Company with Julie Plant, VP of Retail Part Two

Show 327, June 8, 2019: Robert Schueller, Melissa’s World Variety Produce’s Prince of Produce – Best in Summer Produce

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioSummer is upon us and it’s time to get the 411 on what vegetables work best for the grill as well as the pick of the crop for the very best in Summer fruits.

Consider Ruby Gold Potatoes on the grill. Melissa’s baby Ruby Gold® Potatoes are small round potatoes with red skins and yellow flesh. These baby potatoes can be cooked in almost any way imaginable. They have a light, subtle flavor and a creamy texture. To preserve the nutrients in these wonderfully healthy treats, leave the skins on and simply scrub gently in water before using.

The expert with all the farm fresh answers is Robert Schueller, Melissa’s World Variety Produce’s Prince of Produce.

Play

Show 315, March 16, 2019: Chef Debbi Dubbs, A Little Book of Cheese

Debbi DubbsChef Debbi Dubbs previous book, What’s in Your Pantry, was created for her cooking class clients. Her second book, A Little Book of Cheese – A Mouse Eye View of Cheese, offers a practical guide on how to buy and store cheese, basic cheese tasting techniques, and how to create seasonal cheese and charcuteries boards. The highlight is the included content for cooking with cheese. Recipes galore including Fondue Palmiers for your just desserts…

Chef Debbi began with a restaurant background and then went on to own two catering companies and performing private chef services. She managed an upscale gourmet deli for Seal Beach’s popular Spaghettini Restaurant and was also a corporate chef for Melissa’s Produce. Chef Debbi hosts a yearly escorted trip to Cambria and Paso Robles to meet winemakers, farmers, olive oil producers and more artisan food producers.

Chef Debbi is our cheesy guest direct from her organic herb garden.

Play

Show 311, February 16, 2019: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim

Jo Jo DoyleChef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control.

It’s everything from a giant meatball with al dente pasta to sit-down dining options in the Club Restaurants. Quite the premium wine cellar, too. Gluten-free and healthy snacks, too, from the Melissa’s carts.

We’ll find out what’s new on the menu with Chef Jo-Jo.

Play

Show 311, February 16, 2019: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Continues…

Jo Jo DoyleChef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with pasta to sit-down dining options in the Club Restaurants. Gluten-free and healthy snacks, too, from the Melissa’s carts.

Honda Center Food & Beverage Highlights :

  • Wine Cellar preserved by Sub-Zero: opened in December 2018 and features over 250 bottles from over 200 winemakers. It is the first of its kind in U.S. arenas. Sommeliers assist guests with bottle purchases that are poured into a decanter and can be enjoyed from their seats. Bottles are available for purchase from suites, in-seat, and at onsite restaurants. Wine is also available by the glass. (Open to guests on the Pacific Premier Club Level.)
  • Specialty Cocktails: Honda Center staff creates a specialty cocktail for each concert that comes to the building. Each one being handcrafted to the audience and themed to the artist/tour. We’ve received great feedback from guests who love to see what we have for each show.
  • Express Eats & The Kitchen: this unique location opened at the beginning of the ’17-’18 hockey season and features quick grab and go options at Express Eats and fresh sharable items at The Kitchen. The most popular item in this area are the three types of loaded fries: chicken, pastrami, and tri-tip.
  • Southern California: This stand is fresh twist on Southern favorites with a SoCal twist! Items like shrimp po’boy burritos, hot chicken sandwiches, and beignets are among the top sellers.

We’ll find out more of what’s new on the menu as we continue our conversation with Chef Jo-Jo.

Play

Show 303, December 22, 2018: Show Preview with Co-Host Andy Harris

Now a mouthwatering preview of Saturday’s tasty show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy Holidays. Back on the 29th with a fresh show for 2018’s finale. Please join us.

Founded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and something of a global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year. In early October Wahoo’s presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. Riding the wave and joining us is Co-founder, Wing Lam.

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s informative report from two weeks ago. More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

Our esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons. A cork is perhaps more romantic but it has proven not to be the best closure for wine. Kyle was an early adapter to the joys of Wines from South Africa. There is more to the premium wines of South Africa than Chenin Blanc. We’ll uncork the facts.

It’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best. Beef Bowl historian Todd Erickson plates the spectacle up for us.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner always providing handy and practical advice!

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

Play

Show 303, December 22, 2018: Robert Schueller, Melissa’s World Variety Produce, Produce Trends

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s (Melissa’s World Variety Produce) informative report from two weeks ago.

More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

We’ve covered Jackfruit and Red Papaya. Number Eight on the Specialty Produce Hit Parade is Chayote Squash which is where we’ll pick the conversation up. It’s actually a fruit and a staple of the Creole kitchen.

What’s Number One ? You need to listen but we’ll hint that it’s a specialty item exclusively grown in Idaho…

Play

December 22: Wing Lam, Melissa’s World Variety Produce, Wine Exchange, Lawry’s Beef Bowl

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary
Segment Three: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Produce Trends
Segment Five: Kyle Meyer, Wine Exchange, The 411 on screw caps on wine bottles
Segment Six: Kyle Meyer, Wine Exchange, Introduction to the premium wines of South Africa
Segment Seven: 63rd Lawry’s Beef Bowl
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

Now a mouthwatering preview of this Saturday’s tasty show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy Holidays.

Founded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and something of a global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year. In early October Wahoo’s presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. Riding the wave and joining us is Co-founder, Wing Lam.

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s informative report from two weeks ago. More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

Our esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons. A cork is perhaps more romantic but it has proven not to be the best closure for wine. Kyle was an early adapter to the joys of Wines from South Africa. There is more to the premium wines of South Africa than Chenin Blanc. We’ll uncork the facts.

It’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best. Beef Bowl historian Todd Erickson plates the spectacle up for us.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner always providing handy and practical advice!

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

Wing Lam of Wahoo's Fish TacosFounded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year.

“It was 1988 when we, the Lee brothers, came together to open the first Wahoo’s Tacos in Costa Mesa, California, where the surf and skate industry had gathered.”

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“Our food is true to this experience, worldly and uncommonly delicious. We’ll always offer you the best of where we’ve been to fuel your adventures.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Ed, Mingo, and Wing

In early October Wahoo’s Fish Taco presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor.

“When I first started Wahoo’s 30 years ago, all I wanted to do was create a fun and casual place for fellow surfers to hang out and eat great food. Fast forward to today, it’s an honor and a privilege to present on behalf of Wahoo’s at The James Beard House,” said Wing Lam, co-founder of Wahoo’s Fish Taco. “To be chosen and invited to New York with my brothers is beyond what we could’ve ever imagined.”

“Chefs must be invited in order to host a dinner at The James Beard House,” adds Lam. “We spent our entire careers catering some of the world’s biggest sporting and music events. Hosting dinner at The James Beard House is a testament to our hard work, and we can’t wait to show a brand-new audience what Wahoo’s Fish Taco is all about.

Riding the cresting wave and joining us in-studio is Co-founder, Wing Lam.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s (Melissa’s World Variety Produce) informative report from two weeks ago.

More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

We’ve covered Jackfruit and Red Papaya. Number Eight on the Specialty Produce Hit Parade is Chayote Squash which is where we’ll pick the conversation up. It’s actually a fruit and a staple of the Creole kitchen.

Kyle Meyer of Wine ExchangeOur esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons.

Wines sealed with screw caps can actually age with grace. A cork is perhaps more romantic but it proven not to be the best closure for wine.

There is also a shortage of premium natural cork worldwide.

Kyle was an early adapter to the joys of wines from South Africa. While known for their whites there is more depth to the premium wines of South Africa than the familiar Chenin Blanc.

We’ll uncork the facts.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlIt’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best.

For the 63rd festivities it’s PAC 12 Champ Washington Huskies battling (with knives & forks) the Big 10’s Ohio State Buckeyes.

Beef Bowl historian Todd Erickson plates the spectacle up for us with a side of creamed spinach.

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

It’s time to chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary
Segment Three: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Produce Trends
Segment Five: Kyle Meyer, Wine Exchange, The 411 on screw caps on wine bottles
Segment Six: Kyle Meyer, Wine Exchange, Introduction to the premium wines of South Africa
Segment Seven: 63rd Lawry’s Beef Bowl
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host