Show 634, July 5, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on July 7, 2025 by Adam Bell

“Terranea Resort’s (Palos Verdes Peninsula) signature Summer oceanfront culinary event, Terranea Food and Wine, returns to The Meadows and Palos Verdes Terrace for guests 21 and over On Sunday, July 27th from 11:00 a.m. to 4:00 p.m. The festival features seasonal bites from the resort’s award-winning restaurants alongside selections from local chefs, breweries and wineries. Live entertainment from the Astro Yachts and Upstream adds to the ambiance. Participating vendors include DAOU Vineyards, MacRostie Winery, Tito’s Handmade Vodka, Tanteo Tequila, Kuleana Rum Works, Ketel One, Stella Artois, Burnin Daylight Brewing Company, and Three Weavers Brewing Company. A portion of proceeds benefits the Los Angeles Fire Department Foundation.” Terranea Resort’s Executive Chef, Andrew Vaughan, joins us with the salivating details of what’s on the menu.

“Like so many other adventures, New Zealand Wine Navigator began with friends, family, and a few excellent bottles of wine. Graham Painter, Founder and CEO, was visiting family in the States and was sent out to select a nice wine for dinner. Wanting to show off some of the outstanding wines New Zealand has to offer, he went from one wine store to the next searching for something special; beyond the big-name Sauvignon Blancs. A deep, rich Pinot Noir or Syrah perhaps. How about a superb Riesling…? Surely, with the breadth of fine wines being produced in New Zealand, there was something special to be found. That fruitless search inspired a mission. Today, New Zealand Wine Navigator is America’s #1 New Zealand wine specialist, satisfying wine lovers across the United States with special, hard-to-find New Zealand wines from small, family estate producers. They ship the wine to a temperature-controlled warehouse in California ready for quick and cost-effective delivery to your home or office.” David Harlow, West Regional Manager for NZ Wine Navigator, joins us to uncork all that is NZ Wine Navigator.

“Mushrooms are nature’s hidden treasure: always in season and grown year-round. Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. Mushrooms provide many of the same nutritional benefits as vegetables, as well as attributes commonly found in meat, beans and grains. Mushrooms can help fulfill some of the leading recommendations for a healthy diet from the 2020-2025 Dietary Guidelines for Americans.. The most popular mushroom variety grown in the U.S. is white button, followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake. Today, mushrooms are commercially produced in virtually every state. The Mushroom Council^® plays an important role in the national promotion of those fresh mushrooms.” Cristie Mather of The Mushroom Council® is our well-informed guide to all the goodness of mushrooms.

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

Show 634, July 5, 2025: The Mushroom Council® with Cristie Mather, Vice President of Marketing

Posted on July 7, 2025 by Adam Bell

Christie Mather VP of Marketing for the Mushroom Council

“Mushrooms are nature’s hidden treasure: always in season and grown year-round.”

“Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. Mushrooms provide many of the same nutritional benefits as vegetables, as well as attributes commonly found in meat, beans and grains. Mushrooms can help fulfill some of the leading recommendations for a healthy diet from the 2020-2025 Dietary Guidelines for Americans.”

“The most popular mushroom variety grown in the U.S. is white button, followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake.”

“Today, mushrooms are commercially produced in virtually every state. The Mushroom Council^® plays an important role in the national promotion of those fresh mushrooms.”

“Cristie Mather of The Mushroom Council^® is our well-informed guide to the goodness of mushrooms.”

July 5: Terranea Food and Wine, New Zealand Wine Navigator, Mushroom Council

Posted on July 3, 2025 by Adam Bell

Podcasts

Hour One: Terranea Food and Wine, NZ Wine Navigator
Hour Two: NZ Wine Navigator, The Mushroom Council

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Terranea Resort, Palos Verdes with Executive Chef Andrew Vaughan
Segments Four and Five: New Zealand Wine Navigator with David Harlow, West Regional Manager
Segment Six: The Mushroom Council® with Cristie Mather, Vice President of Marketing

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

Happy 4^th of July Weekend to all. Be safe…

“Terranea Resort’s (Palos Verdes Peninsula) signature oceanfront culinary event, Terranea Food and Wine, returns to The Meadows and Palos Verdes Terrace for guests 21 and over On Sunday, July 27^th from 11:00 a.m. to 4:00 p.m. The festival features seasonal bites from the resort’s award-winning restaurants alongside selections from local chefs, breweries and wineries. Live entertainment from the Astro Yachts and Upstream adds to the ambiance. Participating vendors include DAOU Vineyards, MacRostie Winery, Tito’s Handmade Vodka, Tanteo Tequila, Kuleana Rum Works, Ketel One, Stella Artois, Burnin Daylight Brewing Company, and Three Weavers Brewing Company. A portion of proceeds benefits the Los Angeles Fire Department Foundation.” Terranea Resort’s Executive Chef, Andrew Vaughan, joins us with the salivating details of what’s on the menu.

“Mushrooms are nature’s hidden treasure: always in season and grown year-round. Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. Mushrooms provide many of the same nutritional benefits as vegetables, as well as attributes commonly found in meat, beans and grains. Mushrooms can help fulfill some of the leading recommendations for a healthy diet from the 2020-2025 Dietary Guidelines for Americans. The most popular mushroom variety grown in the U.S. is white button, followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake. Today, mushrooms are commercially produced in virtually every state. The Mushroom Council^® plays an important role in the national promotion of those fresh mushrooms.” Cristie Mather of The Mushroom Council^® is our well-informed guide to all the goodness of mushrooms.

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

Andrew Vaughan of the Terranea Resort in Palos Verdes

“The festival features seasonal bites from the resort’s award-winning restaurants alongside selections from local chefs, breweries and wineries. Live entertainment from the Astro Yachts and Upstream adds to the ambiance.”

“Participating vendors include DAOU Vineyards, MacRostie Winery, Tito’s Handmade Vodka, Tanteo Tequila, Kuleana Rum Works, Ketel One, Stella Artois, Burnin Daylight Brewing Company, and Three Weavers Brewing Company. A portion of proceeds benefits the Los Angeles Fire Department Foundation.”

Located on the Palos Verdes Peninsula, Terranea Resort is the premier luxury oceanfront resort in Southern California with 102 acres of unparalleled Pacific Ocean views. Terranea opened in 2009 and proudly celebrates more than 15 years of service and memorable guest experiences in this scenic Southern California enclave. The resort offers world-class accommodations that range from hotel suites to bungalows, oceanfront casitas and luxurious villas.

“Also look for Crabby Sundays this Summer at Nelson’s at Terranea on Sundays from 3 to 7 p.m. Located on the Sunset Bluff, Terranea’s popular cliffside restaurant Nelson’s introduces a seafood-centric Sunday tradition. New England Clam Chowder will be offered in a bread bowl ($24) or in a cup ($20). The “Build Your Boil” option allows diners to customize a feast for one or two, with entrée options such as peel-and-eat shrimp ($50), snow crab clusters ($65), whole lobster ($70), and Dungeness crab clusters ($75). The indulgent “Crabby Special” ($200) features a full seafood spread of shrimp, crab, lobster, mussels and clams – served with mixed green salad and clam chowder. Guests can also choose from a variety of sides such as cornbread, andouille sausage and Cajun fries. Adding to the coastal experience, live music performances will accompany the Sunday festivities, creating a lively and relaxing ambiance by the sea.”

Terranea Resort’s Executive Chef, Andrew Vaughan, joins us with the salivating details of what’s on the menu.

“Today, New Zealand Wine Navigator is America’s #1 New Zealand wine specialist, satisfying wine lovers across the United States with special, hard-to-find New Zealand wines from small, family estate producers. They ship the wine to a temperature-controlled warehouse in California ready for quick and cost-effective delivery to your home or office.”

“Graham set out to source the finest small-producer wines New Zealand has to offer. Small production, premium, family estate wines were the benchmarks. NZ Wine Navigator works in partnership with New Zealand wineries to help them get their wines out to the world because small, local production is the backbone of New Zealand’s economy.”

“To achieve the perfect selection of wines in their portfolio, NZ Wine Navigator enlisted the help of Cameron Douglas, their Master Sommelier. His carefully curated selection of premium labels from New Zealand is ready for you to drink now or cellar. If you are after exceptional wines from small out-of-the-way winemakers from a small, out-of-the-way country, you’re in the right place! Welcome.”

David Harlow, West Regional Manager for NZ Wine Navigator, joins us to uncork all that is NZ Wine Navigator.

“Mushrooms are nature’s hidden treasure: always in season and grown year-round.”

“The most popular mushroom variety grown in the U.S. is white button, followed by crimini (brown or baby bellas), portabellas, enoki, oyster, maitake and shiitake.”

“Today, mushrooms are commercially produced in virtually every state. The Mushroom Council^® plays an important role in the national promotion of those fresh ;mushrooms.”

“Cristie Mather of The Mushroom Council^® is our well-informed guide to the goodness of mushrooms.”

Podcasts

Hour One: Terranea Food and Wine, NZ Wine Navigator
Hour Two: NZ Wine Navigator, The Mushroom Council

Pho With Leftover Brisket and Smoked Bone Broth

Posted on May 22, 2025 by Adam Bell

Pho with Leftover Brisket with Bone Broth by Meathead

Recipe excerpt from:
The Meathead Method
by Meathead

Pho (pronounced fuh) is a rich, complex Vietnamese broth usually loaded with meat and veggies. This one contains leftover brisket and bone broth from smoked bones. It provides an awesome payoff in an exotic sweetness.

MAKES 6 servings
TAKES About 20 minutes to prep, about 5 hours to make the broth

Smoked Bone Broth

4 carrots
3 medium onions
4 garlic cloves
4 cremini or button mushrooms
2 celery stalks with leafy tops
5 pounds beef femur bones split lengthwise
3/4 cup dry white wine
4 whole star anise pods
2 teaspoons Morton Coarse Kosher Salt
2 teaspoons fish sauce

Pho

1 1/2 pounds leftover tender beef brisket
12 ounces cremini or button mushrooms
4 red radishes
6 ounces medium rice stick noodles
6 ounces greens, such as collards, kale, mustard, or spinach, or a blend
Sriracha sauce
OPTIONAL: Thinly sliced scallion greens and small cilantro leaves, for garnish

ABOUT THE MARROW BONES: Marrow bones are beef leg bones, or femurs. They are widely available but are often cut crosswise into 2- to 3-inch lengths. Ask your butcher for 6-inch bones cut in half lengthwise to expose far more of that flavorful marrow so it can be distributed throughout your tasty broth.
ABOUT THE MUSHROOMS: I recommend plain cremini or button mushrooms, but if you want to take it up a notch, go for chanterelles or something more exotic.
ABOUT THE NOODLES: Rice stick noodles vary in size and method of preparation, so consult the package instructions for soaking method. If you can’t find them, you can use ramen, glass noodles, vermicelli, or even soba.

PREP: Peel the carrots and cut them into 3-inch chunks. Peel the onion and cut into quarters. Peel and mince or press the garlic. Rinse and cut off the bottom of the mushroom stems. Rough chop the rest of the mushrooms as well as the celery.
FIRE UP: Set up your grill or smoker for smoking and aim for 225°F and get some smoke rolling.
SMOKE: Smoke the bone pieces marrow- side up for an hour or two.
SIMMER: Transfer the bones, veggies, wine, and star anise to a large stockpot
and add 11/2 gallons of water or whatever is needed to cover everything. Bring to a boil, then immediately reduce the heat to a gentle simmer. If there is scum, scoop it off. Partly cover the pot and simmer until the liquid has reduced by about half, 4 to 5 hours.
STRAIN AND SEASON: Cool the broth slightly then pour through a large sieve or colander into a bowl or another pot. Discard the solids. Let the broth settle for 5 minutes, then using a fat separator or a large flat spoon, skim off and discard most of the fat and any scum (check out the OXO fat separator that is a large measuring cup with a hole in the bottom). Stir in the salt and fish sauce and taste. You can use it now or freeze it.
START THE PHO: Cut the leftover brisket into thick slices. Rinse the mushrooms clean, trim the ends, and slice thinly. Scrub and thinly slice the radishes.
BRISK IT: Warm the brisket in the microwave or wrap it in foil and warm in a low oven.
NOODLING: Soften the rice noodles in water, according to the package directions. Bring the broth to a simmer and add the noodles to the broth. Cook until tender.
GO GREEN: Sturdier greens like collards, kale, or mustard greens will need a quick 2-minute blanch in boiling water, while more tender spinach leaves do not. Frozen greens are fine, too, but be sure to thaw completely and squeeze out the excess water.
SERVE: Divide the hot noodles, brisket, greens, and mushrooms among six bowls. Ladle the hot broth over all the ingredients. Let the soup stand for 5 minutes to wilt the greens. Scatter the radishes on top and add a few squirts of Sriracha sauce. If desired, garnish with scallion greens and cilantro leaves.

Show 623, April 12, 2025: Malama Mushrooms, Kailua-Kona, with Founder Ben Lillibridge

Posted on April 14, 2025 by Adam Bell

Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world. ‘Malama’ is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy” Ben Lillibridge joins us.

“Malama first fruited in 2015 as a small farm in Kona, Hawaii when Ben produced his first Hawaiian-grown mushrooms while living on a farm in a mango-tree house. He started by utilizing a underground lava-formed cave to cultivate the first mushrooms of the business and fast forward to today, he has wrangled in his family & friends to help his mushroom mission of creating & sharing fung-tional superfood mushroom products that integrate easily into your daily routine and to support your overall health and wellness.”

Super-Mushroomy Tiny Pasta Cooked Creamy Like Risotto (But Easier)

Posted on April 18, 2024 by Adam Bell

Recipe excerpt from:
The Global Pantry Cookbook
by Ann Taylor Pittman and Scott Mowbray

Active time: 30 minutes
Total time: 30 minutes
Serves 4

Global Pantry Ingredients:

Dried Porcini Mushrooms
Marsala

Headnote

Scott never quite mastered risotto, and mostly left it to the restaurant pros after he began cooking acini di pepe, a tiny semolina pasta shape similar in size to pearl couscous, in the risotto style, inspired by a Mark Bittman recipe of yore. The texture of the pasta here is delightfully supple. It’s an easy, earthy, sophisticated main dish, perfect with a medium-bodied Italian red such as a Barbera or a Valpolicella. Add the optional marsala if you like a slightly deeper, more winey flavor.

Try This!

Dried Porcini Mushrooms
Dried porcini possess a concentration of rich, earthy flavor, an unmatched essence of mushroom that’s released when soaked or powdered in a chopper. Look for American or European versions in supermarkets, Whole Foods, and online, in one or two-ounce packets.

Timing Tip

Cook Just Until Almost Done
The size and manufacturer of the pasta, and how vigorously you cook it, will vary the cooking time quite a bit. To avoid mush, stop when it’s just reaching the al dente stage—it will continue to cook as you add the cheese and serve. The consistency should be a bit saucy, not like seized-up porridge. Slightly larger pasta such as orzo will likely take a bit longer.

1/2 ounce dried porcini mushrooms
2 tablespoons unsalted butter
1/2 medium onion, minced as finely as you can manage
1 cup cremini mushrooms, thinly sliced
12 ounces acini di pepe or other tiny pasta such as orzo
1/2 cup dry white wine
4 cups low-sodium chicken stock
1 tablespoon dry marsala wine or rich sherry (such as oloroso) (optional) 1 teaspoon chopped fresh thyme or oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup grated Parmesan, or 1 cup super-finely Microplane-grated Parmesan

Chop half of the dried mushrooms into pea-sized bits. Place in a small microwave-safe bowl with 1 cup of water and microwave on High for 2 minutes; set aside. Place the other half of the dried mushrooms in a mini food processor; pulverize to a powder, about 45 seconds (there will be small flecks or chunks in the powder, and that’s the idea).
Heat a Dutch oven or a large nonstick skillet over medium heat for 2 minutes. Add the butter, swirling until it melts. Add the onion; sauté until softened and blond in color, stirring frequently, about 3 minutes. Add the cremini mushrooms and sauté until just starting to soften, 3 minutes more. Add the soaked mushrooms with their liquid, the mushroom powder, and pasta; cook with the heat turned high enough for it to bubble energetically, stirring frequently until the liquid is absorbed, about 2 minutes.
This starts the risotto-style cooking process: Continue to stir, adding the white wine and then the stock a little at a time, letting the pasta absorb the liquid, before gradually adding the rest of the stock. When the pasta is almost cooked, about 18 minutes, add the marsala, if using, the thyme, and the salt. When the pasta is just al dente, correct the consistency with stock or hot water if necessary (it should be saucy, not porridge-like). Immediately portion into 4 bowls and top with a few turns of black pepper and the grated cheese.

Mushroom Toast

Posted on February 2, 2024 by Adam Bell

Mushroom Tahini Toast by Michael Crupain MD

Recipe excerpt from:
The Power Five: Essential Foods for Optimum Health
by Michael Crupain, MD, MPH

When bread becomes toast, it undergoes a Maillard chemical reaction, which is a food-geek way to say it becomes even tastier. It also adds a crustiness, for an ever-better bed for toppings like the mushroom-tahini mixture in this recipe. This is a crowd-pleasing appetizer, but sometimes I have it for breakfast or lunch. If you’re feeling fancy, garnish with a sprig of thyme at the end for a picture-perfect finish.

Prep time: 25 minutes
Cook time: 15 minutes
Serves: 4 to 6

Ingredients

1 pound assorted mushrooms (such as oyster, maitake, shiitake)
½ teaspoon urfa chile flakes (dried Turkish chile peppers)
3 tablespoons olive oil, plus more for finishing
Salt
3 cloves garlic, minced
1 shallot, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 cup dry white wine
3 tablespoons tahini
4 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove

Directions

Coarsely chop the mushrooms, and add to a bowl with the chile flakes and oil. Toss to coat the mushrooms.

Cook the mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Season with salt, add the garlic, shallot, and thyme, and sauté for 4 minutes or until the shallot is soft. Stir in the wine, and cook until just evaporated. Turn off the heat, and stir in the tahini. If the mixture is too dry, add 1 to 2 tablespoons water for desired consistency. Spoon the mushrooms over the toast, sprinkle with salt to taste, and serve.

Show 560, January 13, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Posted on January 14, 2024 by Adam Bell

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

We’re continuing the spirited conversation about mandatory Service Charges of 18 to 20 per cent now being added onto restaurant checks (this is not a Tip) along with a possible 3 to 5 per cent contribution to employee health care. Adding a “Tip” above and beyond this is typically not discouraged. To make matters worse the “Service Charge” is taxable (and also subject to payroll tax.) Chef Andrew will weigh in on this highly controversial and befuddling development.

Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans.

Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost.

Sheet Pan Chickpea and Broccoli Dinner

Posted on October 28, 2021 by Adam Bell

Recipe excerpt from:
Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook
by Michelle Dudash

”You should make this for people,” my husband announced after eating my rendition of this dish. It’s easy to swap out different vegetables for whatever you have on hand, too. I have made this recipe with a variety of vegetable swaps depending on what I have on hand. My version here offers a Mediterranean flavor profile. We love them all.

1 can (15-ounce) chickpeas, rinsed and drained
1 small broccoli crown, chopped to the size of the chickpeas
1 package (8-ounce) mushrooms, chopped
1 red bell pepper, diced
1⁄2 medium onion, diced
2 cloves garlic, minced
2 tablespoons liquid aminos or soy sauce
1⁄2 teaspoon smoked or sweet paprika
1⁄2 teaspoon ground coriander
1/8 teaspoon crushed red pepper flakes (or more if you like it spicy)
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
Juice of 1⁄2 lemon (about 1 tablespoon)
1⁄4 cup parsley leaves, coarsely chopped
Diced avocado

Preheat the oven to 425 degrees F convection.

Place the chickpeas, broccoli, mushrooms, red pepper, onion, garlic, liquid aminos, paprika, coriander, red pepper flakes, black pepper, and oil in a large bowl. Toss to coat everything evenly. Spread on a large baking sheet. Bake for 20 minutes. Toss with two spatulas. Bake until the broccoli begins to brown, about 10 more minutes. Drizzle with the lemon juice and sprinkle with the parsley. Toss again.

Spoon into shallow bowls and top with the diced avocado.

Variations • If you don’t have a bell pepper on hand, I’ve swapped that with a large diced carrot—delish.

Total Prep and Cook Time: 1 Hour • Yield: 4 Servings

Per Serving: 183 Calories, 22 G Carbohydrate (6 G Fiber, 0 G Added Sugars, 16 G Net Carbs), 8 G Protein, 9 G Fat, 730 MG Sodium.

Show 336, August 10, 2019: Zama Tea & Kombucha, Old Town Tustin Part Two

Posted on August 12, 2019 by Adam Bell

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. Zama celebrated its Third Anniversary in Old Town Tustin in June.

“Kombucha is a very popular topic in the beverage industry these days. While very well-liked, it is also quite controversial. The main reason for this is the many claims of health benefits, arguments over the best ingredients to use, and especially whether “raw” or pasteurized versions are better for you. Don’t let the controversy bother you, though; it is still a beverage that you should consider drinking and enjoying!”

Kombucha is a beverage made of fermented bacteria and yeast in tea. Its routes have been traced back to 221 B.C. in China, but may go back even further! While the drink is called various things including “Manchurian mushroom,” the tea fungus is not made with any mushrooms. (The reason for this name comes from the appearance that is created during the fermenting process.)

Proprietress Leanne Herrera continues the conversation and taps a fresh keg of Kombucha for us.