Show 637, July 26, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on July 28, 2025 by Adam Bell

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors. On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the spirited contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s.” Chef Aaron and Mallory take a break from the busy restaurant in the Huntridge Shopping Center (next door to the acclaimed Yukon Pizza) to join us.

“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, refreshing, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of the long-running New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries and cookies. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel served with real maple syrup. Also newly created are Chocolate Dipped Almond Horns and Italian Rainbow Cookies. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“Feast on Miami Vegan: Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity. Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin. Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.” Ellen takes a break from her cutting board to join us.”

“When Spain’s Vega Sicilia became part of the Álvarez family’s life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future. TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary. Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia under the direction of the dynamic Pablo Alvarez with a focus on balance, vineyard expression, and long-term sustainability.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage -free hens” legislation (Proposition 12) and its impact in California. Why are eggs now pricier than right before the onset of Avian Flu ?

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

July 26: Winnie & Ethel’s Downtown Diner, New York Bagel Deli & Bakery, Ellen Kanner, Tempos Vega Sicilia

Posted on July 24, 2025 by Adam Bell

Podcasts

Hour One: Winnie & Ethel’s Downtown Diner, New York Bagel Deli & Bakery
Hour Two: New York Bagel Deli & Bakery, Ellen Kamper, Tempos Vega Sicilia, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Winnie & Ethel’s Downtown Diner, Las Vegas, with Mallory Gott and Chef Aaron Lee
Segments Four and Five: New York Bagel Deli & Bakery with Adaeze Nwanonyiri and Baker Lenny Rosenberg
Segment Six: Miami Vegan – Plant-Based Recipes From the Tropics to Your Table with Ellen Kanner, the “Soulful Vegan”
Segment Seven: Tempos Vega Sicilia, Spain, with Gonzalo Iturriaga, Technical Director
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel. Also newly created are chocolate dipped almond horns and Ube challah. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“When Spain’s Vega Sicilia became part of the Álvarez family’s life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future. TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary. Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia with a focus on balance, vineyard expression, and long-term sustainability.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage -free hens” legislation (Proposition 12) and its impact in California.

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

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors.”

“The vision began with a car ride and conversation fueled by Clyde McPhatter’s Come What May and quickly evolved into menu ideas jotted down on junk mail envelopes, creating Pinterest boards full of aspirational interiors, building plans, and an eventual name change to Winnie & Ethel’s Downtown Diner”

“On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s; a place where they could celebrate anniversaries, birthdays, weddings, and everyday life together.”

“Chef Aaron Lee and CEO Mallory Gott named the restaurant after his grandma Winnie and her great-grandma Ethel whose warm, loving kitchens were always open.”

It’s Breakfast 7-days with the newly added Dinner service on Friday, Saturday and Sunday.

Chef Aaron and Mallory take a break from the breakfast service at their busy restaurant in the Huntridge Shopping Center to join us.

“In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel. Also newly created are chocolate dipped almond horns and Ube challah. The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.”

Recently published by first-time authors Lenny and Adaeze is “It’s a Sweet World: Recipes from Around the Globe at Bea’s Bakery”.

“Bea’s Bakery is fixture of California life for almost sixty years, providing comfort and nourishment to thousands in what was once a rich tradition of Jewish bakeries in America. Originally opened in 1968 by Sol Litwak and his son Jules, it was named after Sol’s wife Beatrice, known affectionately as “Bea.” Lenny and Adaeze took the bakery over in 2023. Food brings people together and allows them to be transported back to the traditional tastes and aromas of their childhood, while bringing them up to date with healthy options that cater to all.”

“This is their first book and it’s a joyous celebration of the best recipes from Bea’s, including Jewish and Nigerian signature dishes, along with scores of tasty treats from around the globe that will appeal to people of all nations and creeds. If you love to bake and enjoy discovering new favorites as well as timeless old standards you’ll find yourself making the recipes again and again to enjoy in the comfort of your own home.”

Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.”

“Miami Vegan brings the city’s bright tropical flavors to your kitchen with vibrant, accessible recipes so you can enjoy the taste of Miami no matter where you live.”

“Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, wellness, and sustainability for numerous outlets including HuffPost, VegNews, and Edible South Florida. She’s a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising. A fifth generation Miami native, she lives with her husband in.. where else? – Miami. Ellen takes a break from her cutting board to join us.”

Ellen graciously shares with us her Miami Vegan recipes for Guava Cream Cheese Pastry and Fireworks Black Bean and Mango Salad.

“TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years.”

“The Álvarez family’s business project is based on two fundamental cornerstones: consistency of the quality of the product as a guarantee for the different vintages, and dedication to the client as a benchmark in its routine activity.”

“Both cornerstones have underpinned the development of the group and have enabled very solid growth both in terms of the production structure and of the distribution and positioning of the different wines. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A., Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary.”

“Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia with a focus on balance, vineyard expression, and long-term sustainability. With a background in agricultural engineering and global winemaking experience, Gonzalo brings thoughtful precision to some of Europe’s most iconic wines.”

Chef Andrew Gruel of the Calico Fish House

What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage-free hens” legislation (Proposition 12) and its effect in California.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Winnie & Ethel’s Downtown Diner, New York Bagel Deli & Bakery
Hour Two: New York Bagel Deli & Bakery, Ellen Kamper, Tempos Vega Sicilia, Andrew Gruel

Fireworks Black Bean and Mango Salad

Posted on July 24, 2025 by Adam Bell

Black Bean and Mango Salad recipe by Ellen Kanner

Recipe excerpt from:
Miami Vegan: Plant Based Recipes From the To Your Table
by Ellen Kanner

I created this recipe a few years ago to bring to my friend D’s annual Fourth of July party. I wasn’t planning to, but that day, she called and said, “Hey, are you still vegan?” Um, yeah, now and forever. The party spread turned out to be not vegan-friendly, and D asked if I could bring something that was. So with little warning, and using what I had in the kitchen, I came up with a winner.
Fireworks Black Bean and Mango Salad combines tender, earthy-flavored black beans, sweet, juicy mango, tart lime, sweet and hot peppers, soft, fresh greens, and buttery toasted pepitas—pumpkin seeds—offer healthy fats and fun crunch. It’s a no-cook wonder that can sit out on a picnic table for hours without wilting.

Oil-free fans, this is your moment. And even if you’re not oil-free, this is your salad. It’s naked—in a sexy way, I hope—but I mean it doesn’t have a real dressing. It doesn’t need it. The cumin, lime juice, and mango create the flavor, and the mango also provides the right amount of moisture that holds everything together. These flavors, textures, and colors come together like a burst of fireworks. Like America itself.

How to serve: Great as part of a buffet or picnic. Nice with cornbread or hoecakes.

Ingredients

1 jalapeño, minced
1 red pepper, diced (about 1 cup)
2 stalks celery chopped fine (about 1 cup)
2 15-ounce cans black beans rinsed and drained or 4 cups cooked black beans
1 teaspoon cumin
juice of 1/2 lime (about 1 tablespoon)
2 mangos, peeled and diced (about 2 cups)
1 bunch cilantro chopped
sea salt and fresh ground pepper to
taste
1/4 cup toasted pepitas pumpkin seeds for garnish, optional but add- ing fabulous crunch, not to mention goodly amounts of manganese and magnesium
3–4 cups fresh greens like spinach, arugula or frisée

Instructions

In a large bowl, gently mix together jala- peño, diced red pepper, and celery. Add the black beans and combine well.
Add the cumin and the lime and toss to coat.
Just before serving, add the chopped mangos and chopped cilantro to the black beans. Season to taste. Place black beans and mango atop greens and serve at once, garnishing with toasted pepitas, if you like (and you will).
Serves 4.

Guava Cream Cheese Pastry— Pastelitos de Guayaba

Posted on July 24, 2025 by Adam Bell

Guava Cream Cheese Pastries by Ellen Kanner

Recipe excerpt from:
Miami Vegan: Plant Based Recipes From the To Your Table
by Ellen Kanner

Puff pastry, vegan cream cheese, and guava paste, all gettable at your grocery store, come together for something easy to make, Instagram-worthy, and sublime to eat—crispy, flaky, creamy, sticky, and sweet in every bite.

How to serve: Pastelitos de guayaba are eaten at breakfast with a café Cubano and enjoyed throughout the day just because we can. Pastelitos taste best right out of the oven. They’ll be snatched up for brunch, so make a double batch.

Ingredients

1 14-ounce package frozen puff pastry*
1 8-ounce package vegan cream cheese, chilled**
4 tablespoons powdered sugar
7–8 ounces guava paste (half a 14-ounce package)***

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with a parchment sheet or Silpat.
Unroll one sheet of puff pastry and fit onto the prepared baking sheet.
In a small bowl, mix together the vegan cream cheese and powdered sugar until smooth and creamy. Powdered sugar contains a little cornstarch for lightness and structure. It helps the cream cheese here keep its shape and not go totally oozy on you.
Pop the vegan cream cheese mixture in the freezer for a few minutes while you roll out the puff pastry.
Take about half the brick of guava paste and slice it thinly, reserving the rest for another use.
Spread cream cheese evenly on the bottom sheet of pastry, covering as much as possible and leaving just a little pastry bare at the edges.
Fit the slices of guava paste on top, again covering as much as possible.
Roll out the remaining sheet of puff pastry. Fit it on top of the guava and cream cheese. Gently press the edges of the pastry sheets together.
Make diagonal slits across the top, about 2 inches apart, to let steam escape. Then lightly score the pastry into 16 individual pieces, but do not separate them.

* Choose frozen puff pastry sheets made with palm oil, not butter or, dios mio, lard.
** Different vegan cream cheese brands perform differently. Choose a kind that’s firm, rather than spreadable. You can also omit the vegan cream cheese entirely; make all-guava pastries and get on with your life.
*** Guava paste is available in every Miami grocery store, many grocery stores throughout the country, online, and in specialty markets. Brands include Conchita and Iberia.