Show 385, August 8, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Late last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard of the expansive property for open-air dining in the charming setting reminiscent of an English country garden. Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go. Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager, Cheesemonger, Sommelier and Cicerone joins us with a tempting overview of what’s now on the menu.

Angelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Their specialty is authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin, high-end Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

3rd generation restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo. Salisbury is not one for utilizing voluminous operating manuals but over the years has acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America by-the-way.) It’s truly an essential and valuable read for all aspiring restaurateurs. Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Winemakers and life partners Mireia Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream boutique winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County. Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs. Grenache and Graciano are in their future. Winemakers Tara and Mireia join us to pull the cork on all that is Camins 2 Dreams.

DTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza concept is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.” “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ.  These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.” Chef Michael Hung joins us to artfully toss & stretch the from-scratch pizza dough. 

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… National Oyster Day was August 5th. We started the conversation last week about fully appreciating oysters. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone ?

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 385, August 8, 2020: Chef Michael Hung, DTLA Pizza, Los Angeles

Michael Hung of Faith and FlowerDTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza establishment is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.”

“Los Angeles meets the Oranges, as in the same area of northern New Jersey as the Sopranos, at DTLA Pizza. This area is also Chef Michael Hung’s inspiration as he drew from his New Jersey roots to create DTLA Pizza’s menu of true pizzeria classics. “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ. These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.””

“DTLA Pizza features two different styles of Pizza – expertly crafted Neapolitan-Style Pies from the wood oven and Sicilian-Style Pan Pizzas with thick focaccia crusts. In addition to the classic 4-Cheese Pizza, DTLA Pizza offers two other Signature Pizzas: The Street Meat Magic Pizza loaded with pepperoni, mortadella, Italian sausage, and prosciutto, and It’s Literally Possible Pizza which is a fully plant-based pizza prepared with Impossible sausage, marinated peppers and onions, and vegan mozzarella. In addition to the Signature Pizzas, guests can also Build Your Own Pizza with a selection of over a dozen toppings, and all of the Pizzas at DTLA Pizza can be made either Neapolitan Style or Sicilian Style.”

DTLA Pizza is open for TakeoutDelivery, and Curbside Pickup (only) every Wednesday through Sunday from 5:00 pm to 10:00 pm. To order, please call 213.465.9400 and guests can Curbside pickup at 709 West 9th Street in South Park district of downtown Los Angeles by calling DTLA Pizza upon arrival, or choose Delivery through CaviarDoorDashGrubhubTock, or UberEats.

Chef Michael joins us to artfully toss and stretch the from-scratch dough.

Play

August 8: Five Crowns & SideDoor, Angelina’s Pizzeria Napoletana, Ron Salisbury, Camins 2 Dreams, DTLA Pizza

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurant Manager Tracy Nelsen, Five Crowns and SideDoor, Corona del Mar
Segment Three: Filippo Fusco, Managing Partner, Angelina’s Pizzeria Napoletana, Irvine
Segment Four: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part One
Segment Five: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part Two
Segment Six: Winemakers Tara Gomez and Mireia Taribo, Camins 2 Dreams Winery, Lompoc
Segment Seven: Chef Michael Hung, DTLA Pizza, Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Late last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard of the property for open-air dining in the charming setting reminiscent of an English country garden. Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go. Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager, Cheesemonger, Sommelier and Cicerone joins us with a tempting overview of what’s now on the menu.

Angelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Their specialty is authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

Restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo. Salisbury is not one for utilizing voluminous operating manuals but over the years has acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs. Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Winemakers and life partners Mireia Taribo Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream boutique winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County. Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs. Winemakers Mireia and Tara join us to pull the cork on all that is Camins 2 Dreams.

“DTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza concept is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.” “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ. These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.” Chef Michael Hung joins us to artfully toss & stretch the pizza dough.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… National Oyster Day was August 5th. We started the conversation last week about fully appreciating oysters. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone?

Tracy Nelsen of Five CrownsLate last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard for open-air dining in the charming setting reminiscent of an English country garden.

Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go.

In addition to Five Crowns specialties including Jumbo Shrimp Cocktail and Colorado Lamb Chops four cuts of the classic Lawry’s Prime Ribs of Beef are available. SideDoor featured items available range from the Artisanal Cheese Plate to Prime Rib Chili.

Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager certified Cheesemonger, Sommelier and Cicerone joins us with the specifics of what’s on the menu.

Filippo Fusco of Angelina's Pizzeria NapoletanaAngelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Angelina’s Pizzeria specializes in authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Overseen by the Associazione Verace Pizza Napoletana in Napoli, the VPN certifies that Angelina’s adheres to the strict requirements that make their pizzas “true Neopolitan Pizza.”

Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

Ron Salisbury of El CholoRestaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo.

In the decades since Ron has launched restaurants throughout Southern California. In addition to the El Cholo’s newer ventures are The Cannery and Louie’s By the Bay, both located in Newport Beach.

Salisbury is not one for voluminous operating manuals but over the years he acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs.

Ron Salisbury is the recipient of the Elizabeth Burns Lifetime Achievement Award from the Los Angeles Chapter of the California Restaurant Association. He has lectured at The Collins College of Hospitality Management at California State Polytechnic University Pomona.

Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Tara Gomez and Mireia Taribo Tena of Camins 2 Dreams in Lompoc CaliforniaWinemakers and life partners Mireia Taribo Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County.

Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

“We are lucky both to live and make our wines in the Santa Rita Hills where foggy mornings and cool nights combine with marine soils to make the perfect ingredients for outstanding wines. “

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs.

Tara Gomez, a Native American, is also the Winemaker for Kita Wines, a small premium winery in the Santa Ynez Valley owned by the Chumash Tribe (Chumash Casino Resort.)

Mireia and Tara join us to pull the cork on Camins 2 Dreams.

Michael Hung of Faith and FlowerDTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza establishment is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.”

“Los Angeles meets the Oranges, as in the same area of northern New Jersey as the Sopranos, at DTLA Pizza. This area is also Chef Michael Hung’s inspiration as he drew from his New Jersey roots to create DTLA Pizza’s menu of true pizzeria classics. “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ.  These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.””

“DTLA Pizza features two different styles of Pizza – expertly crafted Neapolitan-Style Pies from the wood oven and Sicilian-Style Pan Pizzas with thick focaccia crusts. In addition to the classic 4-Cheese PizzaDTLA Pizza offers two other Signature Pizzas: The Street Meat Magic Pizza loaded with pepperoni, mortadella, Italian sausage, and prosciutto, and It’s Literally Possible Pizza which is a fully plant-based pizza prepared with Impossible sausage, marinated peppers and onions, and vegan mozzarella. In addition to the Signature Pizzas, guests can also Build Your Own Pizza with a selection of over a dozen toppings, and all of the Pizzas at DTLA Pizza can be made either Neapolitan Style or Sicilian Style.”

DTLA Pizza is open for TakeoutDelivery, and Curbside Pickup (only) every Wednesday through Sunday from 5:00 pm to 10:00 pm. To order, please call 213.465.9400 and guests can Curbside pickup at 709 West 9th Street in South Park district of downtown Los Angeles by calling DTLA Pizza upon arrival, or choose Delivery through CaviarDoorDashGrubhubTock, or UberEats.

Chef Michael joins us to artfully toss and stretch the dough.

Chef Andrew Gruel savoring a New Jersey style Pizza“Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

National Oyster Day was August 5th. We started the conversation last week about appreciating oysters in the raw state. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone?

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurant Manager Tracy Nelsen, Five Crowns and SideDoor, Corona del Mar
Segment Three: Filippo Fusco, Managing Partner, Angelina’s Pizzeria Napoletana, Irvine
Segment Four: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part One
Segment Five: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part Two
Segment Six: Winemakers Tara Gomez and Mireia Taribo, Camins 2 Dreams Winery, Lompoc
Segment Seven: Chef Michael Hung, DTLA Pizza, Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 380, July 4, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy 4th of July to all. Please do celebrate safely.

“Fun illustrations and delightfully quirky characters bring the kitchen to life in The Munchy Munchy Cookbook for Kids. Join Chef Pierre A. Lamielle on a kitchen adventure as he introduces you to the Munchy Munchy Gang, a team of characters here to educate kids on the art of cooking and the range of flavors they’ll encounter. Learn how to make over 28 different recipes, including ketchup, pancakes and other kid favorites with simple, easy-to-follow instructions and illustrations for every step. Pierre’s characters make complex cooking theories, like balancing the five tastes, accessible to kids of all ages. The perfect manual for a budding chef.” Chef Pierre Lamielle is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have made their return to Santa Monica with the launch of Socalo in the Gateway Hotel which has just reopened for expanded patio dining and curbside pickup.

“In his best-selling cookbook, Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs, award-winning chef, best-selling author, and renowned educator George Geary celebrates the fun, delicious, strange and wonderful foods sold at state and county fairs.  Since we can’t go to the fair this year, George brings the fair to us with a volume of the most popular and iconic fair food recipes.” Think Funnel Cake with Berries and Deep-Fried Twinkies. Chef George Geary is with us, Cheesecake on a Stick in hand.

“Coming together for the very first time to celebrate restaurants all throughout Southern California, Los Angeles and Orange County unite to introduce Burger Week, which will be held from Sunday, July 12th, 2020 through Sunday, July 18th, 2020. Burger Week, produced by the Orange County Restaurant Association, will be a first-time event in Los Angeles and second annual event in Orange County. Burger Week was created to encourage diners all throughout the Southland (Orange County, Los Angeles County, Long Beach, and Pasadena) to celebrate and support SoCal restaurants while enjoying America’s favorite food – the almighty Burger!” Chef Michael Hung of Faith & Flower in Downtown Los Angeles is one of the participating chefs and restaurants in Burger Week. He’s offering three special burger creation meals To-Go including a plant-based Cheeseburger option. Chef Michael Hung temps us with all the juicy burger deliciousness.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Chef Andrew launched a new Slapfish in downtown Indianapolis this week. What’s it like opening a restaurant away from California during the Covid 19 crisis? We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 380, July 4, 2020: Preview of “Burger Week” with Chef Michael Hung of Faith & Flower DTLA

Michael Hung of Faith and Flower“Coming together for the very first time to celebrate restaurants all throughout Southern California, Los Angeles and Orange County unite to introduce Burger Week, which will be held from Sunday, July 12th, 2020 through Sunday, July 18th, 2020. Burger Week, produced by the Orange County Restaurant Association, will be a first-time event in Los Angeles and second annual event in Orange County. Burger Week was created to encourage diners all throughout the Southland (Orange County, Los Angeles County, Long Beach, and Pasadena) to celebrate and support SoCal restaurants while enjoying America’s favorite food – the almighty Burger!”

“Burger Week will feature burger creations from participating restaurants all across Southern California and during this week-long event running from Sunday, July 12th through Sunday, July 18th, 2020, diners will be able to explore a variety of Burgers, ranging from classic to creative, featuring proteins including beef, chicken, turkey, mushroom, and plant-based options, on menus priced at $10, $15, $20, and luxe menus at $25.

Many restaurants will also be featuring special outdoor Dine-in, Takeout and Delivery packages, along with specialty featured Cocktails made with Maker’s Mark or Knob Creek Bourbon Whiskey. The restaurants participating in Burger Week, their Menus, and their featured Cocktails are all highlighted at BurgerWeek.com.”

Chef Michael Hung of Faith & Flower in Downtown Los Angeles is one of the participating chefs and restaurants in Burger Week. He’s offering three special burger creation meals including a plant-based Cheeseburger option. With the new directives for dine-in Faith & Flower’s “Burger Week” menu will be available To-Go and for delivery Thursday thru Sunday from 5 to 10:00 p.m.

Chef Michael Hung temps us with all the juicy burger deliciousness.

Play

July 4: Pierre A. Lamielle, Susan Feniger, George Geary, Burger Week with Faith & Flower

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Pierre A. Lamielle with The Munchy Munchy Cookbook for Kids Part One
Segment Three: Chef Pierre A. Lamielle with The Munchy Munchy Cookbook for Kids Part Two
Segment Four: Celebrity Chef Susan Feniger, Socalo Santa Monica and Border Grill DTLA & Las Vegas Part One
Segment Five: Celebrity Chef Susan Feniger, Socalo Santa Monica and Border Grill DTLA & Las Vegas Part Two
Segment Six: Chef George Geary with Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs
Segment Seven: Preview of “Burger Week” with Chef Michael Hung of Faith & Flower DTLA
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy 4th of July to all. Please do celebrate safely.

“Fun illustrations and delightfully quirky characters bring the kitchen to life in The Munchy Munchy Cookbook for Kids. Join Chef Pierre A. Lamielle on a kitchen adventure as he introduces you to the Munchy Munchy Gang, a team of characters here to educate kids on the art of cooking and the range of flavors they’ll encounter. Learn how to make over 28 different recipes, including ketchup, pancakes and other kid favorites with simple, easy-to-follow instructions and illustrations for every step. Pierre’s characters make complex cooking theories, like balancing the five tastes, accessible to kids of all ages. The perfect manual for a budding chef.” Chef Pierre Lamielle is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have made their return to Santa Monica with the launch of Socalo in the Gateway Hotel which has just reopened for expanded patio dining and curbside pickup.

“In his best-selling cookbook, Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs, award-winning chef, best-selling author, and renowned educator George Geary celebrates the fun, delicious, strange and wonderful foods sold at state and county fairs.  Since we can’t go to the fair this year, George brings the fair to us with a volume of the most popular and iconic fair food recipes. Think Funnel Cake with Berries and Deep-Fried Twinkies.” Chef George Geary is with us, Cheesecake on a Stick in hand.

“Coming together for the very first time to celebrate restaurants all throughout Southern California, Los Angeles and Orange County unite to introduce Burger Week, which will be held from Sunday, July 12th, 2020 through Sunday, July 18th, 2020. Burger Week, produced by the Orange County Restaurant Association, will be a first-time event in Los Angeles and second annual event in Orange County. Burger Week was created to encourage diners all throughout the Southland (Orange County, Los Angeles County, Long Beach, and Pasadena) to celebrate and support SoCal restaurants while enjoying America’s favorite food – the almighty Burger!” Chef Michael Hung of Faith & Flower in Downtown Los Angeles is one of the participating chefs and restaurants in Burger Week. He’s offering three special burger creation meals including a plant-based Cheeseburger option. Chef Michael Hung temps us with all the juicy burger deliciousness.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-In is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Chef Andrew launched a new Slapfish in downtown Indianapolis this week. What’s it like opening a restaurant during the Covid 19 crisis? We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Pierre A Lamielle“From a young age, kids can have strong opinions about which foods they enjoy and which foods they definitely do not want to see on their plate! The Munchy Munchy Cookbook for Kids by “Chopped Canada” winner Chef Pierre Lamielle takes knowledge from a practiced chef, and adds the quirky characters of the Munchy Munchy Gang into the mix!”

“The Munchy Munchy Gang teach budding foodies and chefs about skills and flavor profiles through 28 different recipes and a myriad of fun illustrations. Readers will learn how to make favorites including ketchup, pancakes, and more, with simple instructions and illustrations (drawn by Chef Lamielle) for every step.”

“Pierre’s characters make complex cooking theories, like balancing the five tastes, accessible to kids of all ages!”

“Fun illustrations and delightfully quirky characters bring the kitchen to life in The Munchy Munchy Cookbook for Kids. Join Chef Pierre A. Lamielle on a kitchen adventure as he introduces you to the Munchy Munchy Gang, a team of characters here to educate kids on the art of cooking and the range of flavors they’ll encounter. Learn how to make over 28 different recipes, including ketchup, pancakes and other kid favorites with simple, easy-to-follow instructions and illustrations for every step. Pierre’s characters make complex cooking theories, like balancing the five tastes, accessible to kids of all ages. The perfect manual for a budding chef”

Chef Pierre A. Lamielle is the award- winning cookbook author of Alice Eats: A Wonderland Cookbook and Kitchen Scraps: A Humorous Illustrated Cookbook. Both won “Best Illustrated Cookbook in the World” at the Gourmand Cookbook Awards. He loves to teach cooking to all ages. He prefers cooking with friends but is not afraid of a little friendly culinary competition. He even competed on “Top Chef Canada” and “Chopped Canada”, which he won.

Chef Pierre is very excited for you to meet the amazing cast of characters in The Munchy Munchy Cookbook for Kids and to learn all about cooking and eating tasty food.

We entice Chef Pierre Lamielle out of the kitchen for a chat.

Susan Feniger wearing a mask at Socalo in Santa MonicaCelebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have made their return to Santa Monica with the launch of Socalo in the Gateway Hotel which has just reopened for expanded patio dining.

Curbside pickup is available, too. A range of Family Meals are available by Tock. Also Margarita Kits, Wines by the Bottle, and Craft Beers.

Complimentary on-site parking is available.

Chicken Poblano Enchiladas (a favorite from Border Grill) have been added to the menu. Also returning to dinner dine-in is Baja Seabass and Lamb Birria.

Curbside pickup is available, too. A range of Family Meals are available by Tock. Also Margarita Kits, Wines by the Bottle, and Craft Beers.

Complimentary on-site parking is available.

We corral Chef Susan for a chat on what’s currently available at Socalo Santa Monica.

Cookbook Author George GearyWith fair season unfortunately cancelled this year, accomplished chef and author, George Geary lets you enjoy the food of county fairs without leaving your house.

The summer season is a time for ice cream, summer camp and state and county fairs.  But this summer is different with fairs postponed until 2021 due to COVID 19.  But that doesn’t mean you can’t still enjoy the fun foods we love to eat served up at the fair.

In his best-selling cookbook, Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs, award-winning chef, best-selling author, and renowned educator George Geary celebrates the fun, delicious, strange and wonderful foods sold at state and county fairs.  Since we can’t go to the fair this year, George brings the fair to us with a volume of the most popular and iconic fair food recipes. Think Funnel Cake with Berries and Deep-Fried Twinkies.

Chef George Geary is with us, Cheesecake on a Stick in hand.

Michael Hung of Faith and Flower“Coming together for the very first time to celebrate restaurants all throughout Southern California, Los Angeles and Orange County unite to introduce Burger Week, which will be held from Sunday, July 12th, 2020 through Sunday, July 18th, 2020. Burger Week, produced by the Orange County Restaurant Association, will be a first-time event in Los Angeles and second annual event in Orange County. Burger Week was created to encourage diners all throughout the Southland (Orange County, Los Angeles County, Long Beach, and Pasadena) to celebrate and support SoCal restaurants while enjoying America’s favorite food – the almighty Burger!”

“Burger Week will feature burger creations from participating restaurants all across Southern California and during this week-long event running from Sunday, July 12th through Sunday, July 18th, 2020, diners will be able to explore a variety of Burgers, ranging from classic to creative, featuring proteins including beef, chicken, turkey, mushroom, and plant-based options, on menus priced at $10, $15, $20, and luxe menus at $25. Many restaurants will also be featuring special outdoor Dine-in, Takeout and Delivery packages, along with specialty featured Cocktails made with Maker’s Mark or Knob Creek Bourbon Whiskey. The restaurants participating in Burger Week, their Menus, and their featured Cocktails are all highlighted at BurgerWeek.com.”

Chef Michael Hung of Faith & Flower in Downtown Los Angeles is one of the participating chefs and restaurants in Burger Week. He’s offering three special burger creation meals including a plant-based Cheeseburger option. Chef Michael Hung temps us with all the juicy burger deliciousness.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Chef Andrew launched a new Slapfish in downtown Indianapolis this week. What’s it like opening a restaurant during the Covid 19 crisis? We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Pierre A. Lamielle with The Munchy Munchy Cookbook for Kids Part One
Segment Three: Chef Pierre A. Lamielle with The Munchy Munchy Cookbook for Kids Part Two
Segment Four: Celebrity Chef Susan Feniger, Socalo Santa Monica and Border Grill DTLA & Las Vegas Part One
Segment Five: Celebrity Chef Susan Feniger, Socalo Santa Monica and Border Grill DTLA & Las Vegas Part Two
Segment Six: Chef George Geary with Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs
Segment Seven: Preview of “Burger Week” with Chef Michael Hung of Faith & Flower DTLA
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 316, March 23, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s properly decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

Pasadena’s The Pizza Plant (under a year old & with ambitious expansion plans) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.” Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.

ADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in the Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide. In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico. Escaping from their busy kitchens to join us with the specifics are Chef Shachi Mehra and Chef Katy Smith.

Famous for their signature fresh strawberry whipped cream cake, Phoenix Bakery has been creating delectable cakes and pastries since 1938. Founded by, and still operated by the Chan Family, their little Chinese bakery serves families and celebrities alike for all occasions. It’s one of the five-original business operating in L.A.’s historic Chinatown. Baker (and Family Member) Youlen Chan expertly ices the cake for us.

Masters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 100 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador. Chef Michael Hung is our guest.

The Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards.  These vineyards and wines represent an extreme commitment to farming and classical winemaking. Winemaker Jeff Pisoni gently pulls the cork for us.

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

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Show 316, March 23, 2019: Masters of Taste Preview with Host Chef Michael Hung of Faith & Flower

Michael HungMasters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 10 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador.

2,500 guests will stroll the 50-yard line as they feast on the finest fare from L.A.’s top chefs and restaurants, sip signature handcrafted cocktails from L.A.’s Master Mixologists, enjoy tastings from some of California’s most eclectic wineries and local craft breweries, listen to live entertainment and so much more. #SundayFunday redefined.

“For more than 45 years, Union Station Homeless Services has helped adults and families facing hunger, homelessness, and poverty in our community. Everyday, our staff has the privilege of working with people on a journey – people who trust us enough to let us into their lives so that we can provide the outreach, shelter, housing, and employment services they need for a better life. Union Station has grown and expanded in recent years. Our staff has more than doubled in size; our geographic reach has expanded to include Pasadena and 32 cities in San Gabriel Valley; and our programming has evolved and adapted to serve the most vulnerable members of our society – people experiencing chronic homelessness, chronic health conditions, disabilities, mental illness, and substance use.”

Masters of Taste is definitely a Family affair for Host Chef Michael. His brother, Jon Hung, is now the chef at The Raymond 1886. He’ll also be part of Masters of Taste.

Chef Michael’s dish for Masters of Taste is a Roasted Prime Striploin.

Chef Michael Hung is out guest.

Play

March 23: The Pizza Plant, Shachi Mehra, Katy Smith, Phoenix Bakery, Masters of Taste, Pisoni Vineyards

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marvin Acuna, The Pizza Plant, Pasadena
Segment Three: “From Mumbai to Mexico City” Dinner with ADYA’s Chef Shachi Mehra & Puesto’s Chef Katy Smith
Segment Four: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part One
Segment Five: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part Two
Segment Six: Masters of Taste Preview with Host Chef Michael Hung of Faith & Flower
Segment Seven: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part One
Segment Eight: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part Two

Now an enticing preview of this Saturday’s properly decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

Pasadena’s The Pizza Plant (under a year old) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.” Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.

ADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in The Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide. In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico. Escaping from their busy kitchens to join us with the specifics are Chef Shachi Mehra and Chef Katy Smith.

Famous for their fresh strawberry whipped cream cake, Phoenix Bakery has been creating delectable cakes and pastries since 1938. Founded by, and still operated by the Chan Family, their little Chinese bakery serves families and celebrities alike for all occasions. It’s one of the five-original business operating in L.A.’s historic Chinatown. Baker (and Family Member) Youlen Chan frosts the cake for us.

Masters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 100 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador. Chef Michael Hung is our guest.

The Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards. These vineyards and wines represent an extreme commitment to farming and classical winemaking. Winemaker Jeff Pisoni pulls the cork for us.

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

Marvin AcunaPasadena’s The Pizza Plant (under a year old) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar, fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.”

The Founder lives a plant-based nutritional life and established the enterprise because he found that a delicious, nutrient dense, made-from-scratch, organic pizza made exclusively from plants did not exist.

The Pizza Plant crusts are made-from- scratch using 100 percent organic ingredients which includes a proprietary blend of rye flour and double zero flour. The dough is fermented for 72 hours which makes it easier to digest and more nutrient rich than traditional pizza crusts.

The Pizza Plant cheeses are made- from-scratch using 100 percent organic ingredients, which includes cashew nut, their from-scratch coconut yogurt, spices and seasoning. No soy is used in making The Pizza Plant cheeses.

The Green Goddess pizza, for instance, is Roasted Broccoli, Pumpkin Seed Pesto, Plant Craft Cashew & Mozzarella & Ricotta, Avocado, Sprouts and Basil.

Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.

Shachi Mehra of ADYA and Katy Smith of PuestoADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in the Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide.

In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico.

“My goal with the Guest Chef Collaborations is to show our guests how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations,” explains Chef Shachi, who has plans for additional collaborations this year, featuring local chefs. “The synergy between Indian and Mexican cuisines is undeniable, and I’m excited to once again partner with Puesto for this pop-up dinner!”

Guests can follow ADYA on Instagram at @adyaoc to stay apprised of updates. Seats are $75 per guest (includes tax & gratuity). Guests will be able to purchase select wines by the glass during the dinner or bring their own ($10 corkage fee). The dinner will be held at ADYA Anaheim and seating is extremely limited. Tickets must be purchased in advance here.

Escaping from their busy kitchens to join with the tantalizing specifics are Chef Shachi Mehra and Chef Katy Smith.

Youlen ChanFamous for their fresh strawberry whipped cream cake, Phoenix Bakery has been creating delectable cakes and pastries since 1938.

Founded by, and still operated by the Chan Family, their little Chinese bakery serves families and celebrities alike for all occasions. It’s one of the five-original business operating in L.A.’s historic Chinatown. They celebrated their 80th Anniversary last August.

Baker (and Family Member) Youlen Chan frosts the cake for us.

Founded in 1938, the idea behind Chinatown’s landmark Phoenix Bakery was to create a gathering place for the community producing traditional Chinese pastries and cookies not found locally. At the time, Chinatown was truly the place where Chinese immigrants came together and the iconic architecture and plazas were opening.

Using generation-old recipes, the Chan family’s first bakery highlighted their almond cookies. Founders, F.C. Chan and his wife were proud to offer the treats to everyone. Soon thereafter, F.C.’s brother, Lun joined the bakery and their trademark fresh strawberry whipped cream cake became part of the offerings.

It wasn’t until the 1970s, however that Phoenix Bakery became famous throughout Los Angeles for being a little Chinese bakery making a “not so Chinese” cake. With business flourishing, in 1977, the Chan family moved from Chinatown’s Central Plaza to a custom-built bakery on Broadway that remains their current location today.

Catering both to the local population celebrating birthdays and to the thriving businesses operating downtown, Phoenix Bakery cakes started becoming traditions. Lun’s son, Youlen eventually took over production and Phoenix Bakery continued to thrive as he expanded the offerings of sweets and confections.

Youlen Chan continues…

Michael HungMasters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 10 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador.

2,500 guests will stroll the 50-yard line as they feast on the finest fare from L.A.’s top chefs and restaurants, sip signature handcrafted cocktails from L.A.’s Master Mixologists, enjoy tastings from some of California’s most eclectic wineries and local craft breweries, listen to live entertainment and so much more. #SundayFunday redefined.

“For more than 45 years, Union Station Homeless Services has helped adults and families facing hunger, homelessness, and poverty in our community. Everyday, our staff has the privilege of working with people on a journey – people who trust us enough to let us into their lives so that we can provide the outreach, shelter, housing, and employment services they need for a better life. Union Station has grown and expanded in recent years. Our staff has more than doubled in size; our geographic reach has expanded to include Pasadena and 32 cities in San Gabriel Valley; and our programming has evolved and adapted to serve the most vulnerable members of our society – people experiencing chronic homelessness, chronic health conditions, disabilities, mental illness, and substance use.”

Chef Michael Hung is out guest.

Jeff PisoniThe Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards.  These vineyards and wines represent an extreme commitment to farming and classical winemaking.

“Lucia wines are created using classic, gentle and thoughtful winemaking techniques. Hand-picked and sorted grapes are fermented with native yeasts and aged in carefully selected French oak barrels. Our state-of-the-art winemaking facility uses gravity flow as part of a custom design conceived to merge the estate vineyards and winery. This affords us complete control of the farming and winemaking process, ensuring consistently superior quality.”

“First planted by Gary Pisoni in 1982, and now managed by his son Mark, Pisoni Vineyards consists of small vineyard blocks arranged on and around the ridges of the mountainous landscape. Ranging in size from one-half to 17 acres, the vineyard blocks perch at an altitude of 1,300 feet in granite-laced mountains of the coastal Santa Lucia Range. Each wine is a blend of several blocks on the Estate and handcrafted to best represent the vineyard and spirit of the Pisoni Family. Jeff Pisoni, Gary’s other son, is the winemaker for the Pisoni Estate wines.

Lucy is the charismatic younger sister of Lucia Wines, a celebrated label that represents a collection of vineyards run by the renown Pisoni Family. In 2003, making her limited debut in just two precious barrels, winemaker Jeff Pisoni immediately knew he had crafted something exceptional. More than a decade later, the tradition of providing the utmost care and attention to the exquisite rose’ carries on. Only a limited amount is produced each year, and $1 per bottle is donated to breast cancer research.”

Winemaker Jeff Pisoni gently pulls the cork for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marvin Acuna, The Pizza Plant, Pasadena
Segment Three: “From Mumbai to Mexico City” Dinner with ADYA’s Chef Shachi Mehra & Puesto’s Chef Katy Smith
Segment Four: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part One
Segment Five: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part Two
Segment Six: Masters of Taste Preview with Host Chef Michael Hung of Faith & Flower
Segment Seven: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part One
Segment Eight: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part Two

Show 252, December 16, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s properly decadent show. Keep in mind we’re with you live every Saturday morning throughout The Holidays. 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…

In our continuing coverage of the biannual Bocuse d’Or International Culinary Competition and Team USA 2019’s pursuit of defending the Gold for America we’ll meet Team USA 2019’s newly selected Commis, Chef Mimi Chen, formerly a Line Cook at Daniel Patterson’s highly regarded COI in San Francisco.

Next year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch. Newly published from their Executive Chef, Victor Avila, is the handsome coffee table cookbook, Spaghettini: From Our House To Yours. seal-beach-continues/”>Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

Set along the shore of the magnificent La Jolla coastline, offering unparalleled views of the Pacific Ocean, Pantai Inn provides the ideal setting for a luxe Southern California beachfront getaway with an emphasis on personal service. The property and room décor feature an authentic tropical Balinese motif. Proprietress Laurnie Durisue takes us on a tour of her tropical oceanfront paradise.

Located in the heart of Los Angeles on Beverly Boulevard, close to the historic Farmer’s Market and Fairfax district, XO on Beverly delivers casual cuisine featuring a California – Asian menu and international market. Featuring dishes by acclaimed chef Michael Hung/Ardour Hospitality, XO on Beverly aims to be the center of their lively neighborhood, offering fresh seasonal cuisine in a comforting and accessible manner, with top-notch service. Chef Michael Hung is our guest.

We know Chef Ted Hopson’s cuisine from his The Bellwether in Studio City. Chef Ted can currently be seen in the 10-episode reboot of Food Network’s “Iron Chef America” now reconceived as Iron Chef Showdown. Chef Ted fires up the burners in the “Italian Holiday Battle.” We’re in Kitchen Stadium with Chef Ted to hear about the two-stages of the unusual experience. “Whose cuisine will reign supreme”?

Last year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. It’s a handy reference book. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking. In the Holiday spirit Meathead is back with us and we’re giving away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

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

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