Show 399, November 14, 2020: Darren Coyle, Proprietor, Fable & Spirit, Newport Beach

Darren and Jean Coyle of Fable and Spirit“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly.”

“Priced between $40 and $50 per guest, the reservation-only menus continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer. Each week’s menu is expertly paired with optional wines by Sommelier Ali Coyle, allowing guests to create their own culinary adventure. Director of Spirits Drew Coyle was inspired to create a popcorn-infused signature cocktail, the Pink Flamingo, to pay homage to The Lido Theater’s nickname when it first opened in 1939.”

“By partnering with The Lido Theater to expand our outdoor dining, we were able to keep the rich history of the Lido Marina area alive,” commented Darren Coyle, who owns Fable & Spirit, Dublin 4 Gastropub, and Wineworks for Everyone with his wife, Jean. “The response has been overwhelming as the community comes together to enjoy themselves at a time when we need it the most – and in a way that’s safe and responsible.”

The prestigious Michelin Guide recently honored Fable & Spirit with a 2020 Discovery award. Only 25 restaurants in California achieved this new designation.

Proprietor Darren Coyle is our guest.

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Show 354, January 4, 2020: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part One

Tony Esnault and Yassmin Sarmadi of Knife PleatKnife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant with an appealing (and unusual) garden patio helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic new restaurant at lunch and dinner showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.

“The husband-and-wife team is regarded as a powerful force in Southern California’s culinary scene, having partnered on their previous Los Angeles-based French restaurants, Spring and Church & State. Spring mesmerized critics by using fresh, local and seasonal ingredients to create a cultured tasting tour of the south of France. Church & State, under Sarmadi’s ownership, was named as one of the inaugural Michelin Guide California’s 2019 Bib Gourmand establishments.”

We’ll meet the dynamic husband-and-wife couple of both Chef Tony & Restaurateur Yassmin.

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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!

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Show 331, July 6, 2019: Kyle Meyer, Managing Partner, Wine Exchange, on Worthwhile Wine Publications and the return of the Michelin Guide

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…?

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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 201, December 10, 2016: Emma Bengtsson, Executive Chef, Aquavit, New York

Emma BengtssonAquavit, a landmark New York-based fine dining establishment featuring the cuisine of Sweden is a classic. In the Spring of 2014 their former Pastry Chef, Emma Bengtsson, was unusually elevated to the Executive Chef post there by proprietor Hakan Swahn.

Former Aquavit Executive Chef Marcus Jernmark recruited Bengtsson in 2010 to join the restaurant as Pastry Chef. Bengtsson quickly became known for her creative interpretations of classic Scandinavian desserts, as well as establishing a new bread program. Her style was reflective of the region’s penchant for local products, progressive techniques, and continuing traditions; and it was well received, as Aquavit was recognized with one star in the Michelin Guide New York City in 2013 and 2014.

Håkan Swahn, the owner of Aquavit, saw talent and fresh perspective in Chef Bengtsson’s skillset and offered her the role of Executive Chef in spring 2014. She accepted the job, and since then has injected the critically acclaimed menu with her personal style and experience.

In October of 2015, her work garnered a second Michelin Star for Aquavit, making her the second female chef in the U.S. to run a two-star kitchen and the first ever Swedish female chef to do so.

We’ll hear Emma’s incredible story.

 

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