Show 340, September 7, 2019: Executive Chef Tom Kerpon, La Posada de Santa Fe & Julia, a Spirited Restaurant & Bar

Tom Kerpon of Julia A Spirited Restaurant and BarLa Posada de Santa Fe, a Tribute Portfolio Resort & Spa in Santa Fe, NM, with a rich history features, Julia – A Spirited Restaurant & Bar, their destination restaurant. La Posada’s Executive Chef, Tom Kerpon, escapes his busy kitchen for a chat.

“In the spirit of the restaurant’s namesake, Julia’s menu is refined and adventurous. The woman who inspired these courses traveled the Santa Fe Trail and started a family in the harsh environs of the American Southwest. In her honor, we have crafted a collection of entrées, tapas, starters and sides that put a twist on tradition. Open daily for breakfast, lunch, dinner and cocktails, Julia’s menu features a wide variety of traditional entrées with a twist and new recipes that you’ll love.”

“The restaurant’s namesake and muse is Julia Staab, an elegant Santa Fe socialite and matriarch of the prominent Staab family. In 1882, Mrs. Staab and her family, including her husband Abraham Staab, built a three-story brick mansion – in the French Second Empire-style – just two blocks east of the Santa Fe Plaza. The couple and their children entertained Santa Fe’s well-heeled social circles in the grand residence, enjoying a life of opulence and local prestige. The grand residence was decorated with ornate European materials, creating an environment so enticing that the ghost of Mrs. Staab is said to have taken up permanent residence.”

“The dining room at the new Santa Fe restaurant retains touches of the 19th century flair for which the original Staab mansion was renowned. Menus pay tribute to the restaurant’s original resident with refined flavors and perfectly plated presentations, channeling Mrs. Staab’s inspired sense of occasion and style.”

“Over the past two decades, Executive Chef Tom Kerpon has sharpened his epicurean skills at some of the most prestigious resorts, hotels and restaurants in Santa Fe and across the country including Bishops Lodge Resort, Inn of the Anasazi, La Chama and Hotel Crescent Court in Dallas, Texas. An active participant in the Santa Fe culinary scene, Kerpon serves on several boards including the Santa Fe Wine & Chile Fiesta, of which he is a past President. He received his B.A. from the University of Texas and is a Certified Sommelier.”

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Show 338, August 24, 2019: Chef Marco Zapien of Zapien’s Salsa Grill

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Guests will receive copies of all the Hatch-themed recipes including Drink of the Day, Appetizers, Salad, Entrees and Dessert. The seated Dinner features all the items demonstrated by Chef Marco. Guests also receive a gift certificate for a complimentary meal at Zapien’s Salsa Grill on a future visit.

Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten incredible Hatch Chile inspired dishes.

We’ll entice Chef Marco away from the chile roaster for a chat.

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Show 337, August 17, 2019: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Chef Andrew discusses his fondness for fresh Hatch peppers from the Mesilla Valley in New Mexico. The short season is on right now.

These peppers are bound to the land and simply won’t grow correctly anywhere else. Hatch are thick, meaty and rich. They are often noted as the world’s tastiest peppers.

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Show 325, May 25, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. He’s in Albuquerque, NM right now opening the 2nd Slapfish there. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Chef Andrew responds to a vexing tipping question. The issue is whether it’s appropriate to tip on the pre-tax check or the check with the sales tax added on. With the California sales tax now averaging 10 per cent in most areas this makes a difference on the total of the gratuity.

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Show 324, May 18, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, rejoins us from the road where he is in the process of opening 3 new Slapfish restaurants. We’re resuming Ask the Chef.”

Chef Andrew discusses what it’s like to take an established & successful American restaurant concept overseas. Does everything typically translate well?

How does the Slapfish concept adapt to local regions across the USA? Do tastes in seafood differ on the East Coast and in Utah and New Mexico? Is it important to adapt to the local area when branching a successful concept?

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Show 285, August 11, 2018: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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Show 245, October 21, 2017: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowCo-host, Chef Andrew Gruel, joins us from the road with an informative “Ask the Chef” segment.

Last week Anthony Bourdain of CNN’s “Parts Unknown” gave an exclusive interview to Business Insider with Chef Danny Bowien. Along the way Bourdain provided an epic rant on his dislike of Yelp! We’ll get Chef Andrew’s informed perspective from his own experience. He diligently responds to every Yelp! review.

Chef Andrew Gruel connects with us by phone this week after launching the first Slapfish in New Mexico in Albuquerque.

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Show 235, August 5, 2017: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioFor some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. Unusually they can be purchased in a range of heats from mild to hot.

It’s no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of Melissa’s Hatch Chile Cookbook with over 150 unique, home-kitchen tested and classic Hatch Chile recipes.

Hatch chiles are so popular savvy folks load up each summer and freeze (in portioned freezer bags) enough roasted chiles to enjoy year-round.

Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

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Show 224, May 20, 2017: Deborah Madison, Icon of Vegetarian Cuisine Part One

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

Deborah Madison’s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.

Deborah Madison, the founding chef of San Francisco’s popular Greens restaurant, is the author of nine highly regarded cookbooks. Deborah Madison’s The Savory Way, Vegetarian Cooking for Everyone and Local Flavors have all received James Beard Foundation Awards.

A cooking teacher for two decades, a contributor to many magazines, and long involved in the local food and farming movement, Madison is the recipient of many other awards, including the MFK Fisher Mid-Career Award.

We grab Deborah from her New Mexico garden for a chat.

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Show 184, August 13, 2016: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioIt’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September.

Joining us for an informative update with all the Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Harvested from fertile soil along the Rio Grande, Hatch Chiles thrive in the river valley’s combination of nutrient-rich soil, intense sunlight, and cool desert nights. The peppers develop thick walls and meaty, flavorful flesh unlike any other chile.

Because their growing season is short, Hatch Chiles are typically bought in bulk, roasted immediately, and frozen for use throughout the year. Nutritionally speaking, a single fresh medium-size green chile has as much Vitamin C as six oranges. Hot chile peppers are believed to burn calories by triggering a thermodynamic response in the body that speeds metabolism.

 

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