Podcasts
Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Don Webber, Co-Owner, Cultivating Good
Segment Three: Kyle Meyer of the Wine Exchange in Santa Ana
Segment Four: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part One
Segment Five: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part Two
Segment Six: Executive Chef Jason Montelibano, EATS Kitchen & Bar
Segment Seven: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part One
Segment Eight: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part Two
Producer and Co-Host Andy Harris is going solo in the host chair this morning from our usual perch in the AM 830 KLAA Studios hidden away at Angel Stadium. Now a preview of today’s abundant show…
Thanks to our gracious hosts last weekend, The Pechanga Resort & Casino in Wine Country Temecula. It was great to see so many listeners at 7th Annual Pechanga Wine Festival. Great selection of premium wines to enjoy as well as wonderful tastes from the talented Pechanga Chefs. Would you believe lamb chops from The Great Oak Steakhouse ?
We’re back in Temecula this morning with Don Webber, the progressive co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.
Our resident wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for another informative round of useful wine education. What’s the new drama with natural corks in wine bottles ? What is a corked wine ? Kyle explains…
What motivates someone who is already financially independent to buy a distressed restaurant property (with clear potential) with the goal of turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress had absolutely no previous restaurant experience. We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.
When we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013. Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Confit Fried Chicken, Crusted Tuna and the Craft Burger.
New York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.” After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year.
Cheryl Forberg, R.D. joins us with a lot of good, practical information.
On March 14th Kedric Francis, our always dashing “Man About Orange County,” is back in the guest host chair. Kedric is the Editor of Coast, the glossy, monthly lifestyle magazine.
All of this and lots more absolutely incredible deliciousness from Pechanga on Saturday’s show!
We’re back in Temecula this morning with Don Webber, the progressive and forward-thinking co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.
“Cultivating Good is committed to Good, Clean & Fair food, which directly impacts our health and our planet. We accomplish this mission through: direct purchasing and solid relationships with farmers, ranchers, and food artisans; keeping alive our local family and farm heritage; growing our local economies; sustaining the local food shed in which we live and operate; educating our customers about our planet; and cultivating partnerships within our local business community.”
“Our Mission keeps us all in the good food conversation; at the table, working together as a team”
Our resident (and always accessible) wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for another round of genuinely useful wine education.
What’s the new drama with natural corks in wine bottles? Is a natural cork the best way to seal a bottle of premium wine? Is an artificial cork an acceptable alternative? What about a screw top ?
What is a corked wine ?
Kyle explains all…
What motivates someone who has the good fortune of being financially independent to buy a distressed restaurant property (with clear potential) with the goal of (hopefully) turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress here had absolutely no previous restaurant experience. We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the thriving Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.
The restaurant is located in a building built in 1947. Originally the Bel Air Farmhouse, it was also known as A Fine Affair for many years. In 1997 new owners renovated the building yet again and opened the Bel Air Bar & Grill. They smartly added the Express Coffee take-out in the back, and created a new, convenient neighborhood favorite.
By the time Susan Lord bought the existing restaurant in 2007 the building was in pretty bad shape. She ran the restaurant while she created the plans and obtained the needed permits to extensively remodel the building. The Bel Air Bar + Grill temporarily closed its doors in 2011 and reopened 18 months later in November 2012. Now there is a new, state-of-the-art kitchen, updated interior design, 35 new parking spaces, and the elegant and beautiful Sunset Room for private events.
The Express was rebranded as The Shack in the Back. It’s a convenient quick stop in the morning or afternoon for a cup of coffee, burritos with flair, salads and sandwiches. At night it’s the spot for a satisfying take-out dinner.
The design for the striking art glass entry was Susan’s concept, artfully executed by artist Amanda Weil. The images are photographs of bougainvillea blossoms picked just up nearby Bellagio Road.
The popular Express Coffee location in the back of the property was enhanced and rebranded as The Shack in the Back.
One of the design highlights of the interior is the decorative use of high quality original art on the walls which is constantly changing. It’s a program Susan originated with California Institute of the Arts. It’s a great association. Susan’s family was responsible for founding this respected and admired institution.
“Susan’s goal is to continue to run the Bel Air Bar + Grill and The Shack in the Back as a gathering spot, beloved by locals, a friendly place to have a business lunch or social dinner, or grab as sandwich and coffee. Additionally she hopes to make the Sunset Room the go-to spot for high-end events in West Los Angeles.”
When we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013.
Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Fried Chicken and Biscuits dipped in Sriracha butter, Pork Belly Buns topped with homemade kimchi, Crusted Tuna and the Craft Burger. Chef Jason also maintains menu favorites that are Classics like the Cobb Salad, Mac & Cheese and a variety of Flat Breads.
Open for breakfast, lunch and dinner, Eats Kitchen & Bar is grounded in affordable prices and destined to be a go-to hangout for locals.
New York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.”
After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg, R.D. has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year. Cheryl also knows how to interpret that information to promote weight loss. We’ve all seen the amazing success of the hundreds of people she has helped “behind the scenes” at “The Biggest Loser” – and now the secrets and insights of one of the country’s top weight loss experts are shared in A Small Guide To Losing Big.
Cheryl Forberg, R.D. joins us with a lot of good, practical information.
“Cheryl knows that effective weight management is much more than just eating less. It means better food, better choices, better timing, better exercise and better balance. In A Small Guide To Losing Big, Cheryl gives it up – weight loss basics, nutrition tips, menu and recipes in an easy-to-use pocket guide.”
One of the nation’s leading advisors on health and nutrition, Cheryl is a James Beard award-winning chef and one of the few professional chefs in the country who is also a registered dietitian. She strongly believes you don’t have to sacrifice flavor to eat well and that eating well can change your life.
Podcasts
Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Don Webber, Co-Owner, Cultivating Good
Segment Three: Kyle Meyer of the Wine Exchange in Santa Ana
Segment Four: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part One
Segment Five: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part Two
Segment Six: Executive Chef Jason Montelibano, EATS Kitchen & Bar
Segment Seven: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part One
Segment Eight: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part Two
Nathan Turner