Show 296, November 3, 2018: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Ruby Princess arriving in Cabo San Lucus, Baja CaliforniaThanks for all the good wishes conveyed in connection with our 6th Anniversary Show last week celebrated on Princess Cruises’ Ruby Princess. We greatly appreciate your listenership over the years and the support of our invaluable sponsors especially Melissa’s World Variety Produce and West Coast Prime Meats (our loyal, Presenting Sponsors since the first broadcast.)

Now a tempting preview of Saturday’s enticing 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, upon careful reflection, that’s probably a pretty good thing…

What’s a destination resort and casino without creative libations? Pechanga Resort & Casino in Temecula wine country has recently brought on staff a Property Mixologist with a background at high-volume Las Vegas establishments. He’s Nick Hirsch, and he’s shaking it up just for us.

As we bid farewell to the 2018 MLB season diehard baseball fan and Cannery Seafood of the Pacific and El Cholo restaurants owner Ron Salisbury is in the on-deck circle, preparing for his series of dinners with baseball greats that takes the field on November 6th. The 15th annual Hot Stove League Dinner Series, named for the long winter months of the offseason when baseball fans gather around hot stoves to discuss their favorite teams and players, is being co-sponsored by Cannery Seafood of the Pacific and Angels Chairman Dennis KuhlColby Reedy, the long-time Associate General Manager at The Cannery, joins us with all the details.

In 2003 the Pfaff Family arrived in Oregon on the plot that was to become Left Coast Cellars. In those early years there were just 35 acres of vines and a scruffy, prefabricated cottage. Nevertheless, the sweeping vistas, the canopies of 400 year-old oaks, and wild herons on the lake spoke of unimaginable potential. Since then, in fits and starts, The Pfaff Family has worked to bring out the magic inherent in this land. The youngest son, Taylor, is the CEO. He pulls the cork on Left Coast Estate for us.

For the end of the year there is always the dilemma of what respectable wines to pair with the culinary delights of the various Holiday tables. We’re also looking for quality wines as gifts yet we don’t want to break the bank. To the rescue comes our resident wine authority, Kyle Meyer of Wine Exchange. He has the first installment of his annual best picks for quality and value for the Holidays. Let’s pop the cork on this one…

The Holidays are fast approaching and it’s time for the return of our “Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew provides a bevy of his always reliable best tips for stress-free Holiday entertaining. There is much more than turkey on the Holiday table

There are more high seas adventures to share from our 5-day voyage to Cabo San Lucas aboard Princess Cruises’ Ruby Princess celebrating the 6-year Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Executive Producer Andy Harris will highlight notable shore excursions in Cabo San Lucas (including the not-to-be-missed Cabo Dolphin Center) and also recount a meaningful example of exemplary customer service aboard Ruby Princess.

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

Play

Show 296, November 3, 2018: Nick Hirsch, Property Mixologist, Pechanga Resort & Casino, Temecula

Nick HirschWhat’s a destination resort and casino without creative and appealing libations? Pechanga Resort & Casino in Temecula wine country has just brought on staff a Property Mixologist with a background at high-volume Las Vegas establishments.

He’s already revamped the libation menus at three Pechanga outlets, including Lobby Bar & Grill. Look for the seasonal PSA (pumpkin spice and apple.) A new bar, Corner Bar, is soon on the way near the Pechanga Theater and High Limit Gaming Area. Look for a New Year’s Eve launch.

The Property Mixologist is Nick Hirsch and he’s shaking it up just for us.

Play

November 3: Pechanga Resort & Casino, Cannery Seafood, Left Coast Cellars, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Nick Hirsch, Property Mixologist, Pechanga Resort & Casino, Temecula
Segment Three: 15th Annual Hot Stove Dinner Series at Cannery Seafood of the Pacific, Newport Beach
Segment Four: Taylor Pfaff, CEO, Left Coast Cellars, Willamette Valley, Oregon
Segment Five: Kyle Meyer, Proprietor, Wine Exchange, Santa Ana
Segment Six: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 1
Segment Seven: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 2
Segment Eight: Executive Producer Andy Harris with more musings on Cabo San Lucas aboard Ruby Princess

Now a tempting preview of this Saturday’s enticing 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, upon careful reflection, that’s probably a pretty good thing…

What’s a destination resort and casino without creative libations? Pechanga Resort & Casino in Temecula wine country has just brought on staff a Property Mixologist with a background at high-volume Las Vegas establishments. He’s Nick Hirsch and he’s shaking it up just for us.

As we bid farewell to the 2018 MLB season diehard baseball fan and Cannery Seafood of the Pacific and El Cholo restaurants owner Ron Salisbury is in the on-deck circle, preparing for his series of dinners with baseball greats that takes the field on November 6th. The 15th annual Hot Stove League Dinner Series, named for the long winter months of the offseason when baseball fans gather around hot stoves to discuss their favorite teams and players, is being co-sponsored by Cannery Seafood of the Pacific and Angels Chairman Dennis KuhlColby Reedy, the Associate General Manager at The Cannery, joins us with all the details.

In 2003 the Pfaff Family arrived in Oregon on the plot that was to become Left Coast Cellars. In those early years there were just 35 acres of vines and a scruffy, prefabricated cottage. Nevertheless, the sweeping vistas, the canopies of 400 year-old oaks, and wild herons on the lake spoke of unimaginable potential. Since then, in fits and starts, The Pfaff Family has worked to bring out the magic inherent in this land. The youngest son, Taylor, is the CEO. He pulls the cork on Left Coast Estate for us.

For the end of the year there is always the dilemma of what respectable wines to pair with the culinary delights of the various Holiday tables. We’re also looking for quality wines as gifts yet we don’t want to break the bank. To the rescue comes our resident wine authority, Kyle Meyer of Wine Exchange. He has the first installment of his annual best picks for quality and value for the Holidays.

The Holidays are fast approaching and it’s time for the return of our “Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew provides a bevy of his always reliable best tips for stress-free Holiday entertaining. There is much more than turkey on the Holiday table…

There are more high seas adventures to share from our 5-day voyage to Cabo San Lucas aboard Princess Cruises’ Ruby Princess celebrating the 6-year Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Executive Producer Andy Harris will highlight notable shore excursions in Cabo San Lucas (including the not-to-be-missed Cabo Dolphin Center) and also recount a meaningful example of exemplary customer service aboard Ruby Princess.

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

Nick HirschWhat’s a destination resort and casino without creative and appealing libations? Pechanga Resort & Casino in Temecula wine country has just brought on staff a Property Mixologist with a background at high-volume Las Vegas establishments.

He’s already revamped the libation menus at three Pechanga outlets. A new bar is soon on the way near the Pechanga Theater.

The Property Mixologist is Nick Hirsch and he’s shaking it up just for us.

Colby ReedyAs we bid farewell to the 2018 MLB season diehard baseball fan and Cannery Seafood of the Pacific and El Cholo restaurants owner Ron Salisbury is in the on-deck circle, preparing for his series of dinners with baseball greats that takes the field on November 6th.

The 15th annual Hot Stove League Dinner Series, named for the long winter months of the offseason when baseball fans gather around hot stoves to discuss their favorite teams and players, is being co-sponsored by Cannery Seafood of the Pacific and Angels Chairman Dennis Kuhl.

The unique four-part dinner series, which runs through February 2019, allows fans to get their baseball fix during the offseason. Each dinner includes a cocktail meet-and-greet with a special guest speaker, an intimate three-course dinner with wine pairings, followed by the guest speaker sharing his or her favorite baseball stories and life experiences. Angels Chairman Dennis Kuhl is the MC.

Leading off this year’s series will be sportswriter Jane Leavy on Tuesday, November 6, 2018.  Chicago Cubs Manager Joe Maddon will bat second on Thursday, Dec. 6, followed by former Manager Dusty Baker on Tuesday, Jan. 8th.  Batting cleanup and closing the season will be former player and broadcaster Ron Fairly on Tuesday, Feb. 19, 2019.

Ron Salisbury estimates that the Hot Stove dinners have raised more than $180,000 to benefit the Angels Baseball Foundation’s youth programs.

Colby Reedy, the Associate General Manager at The Cannery, joins us with all the details.

For Tickets & more info please contact GM Alyssa McDiarmid @ The Cannery – 949.566.0060.

Taylor PfaffIn 2003 the Pfaff Family arrived in Oregon on the plot that was to become Left Coast Cellars. In those early years there were just 35 acres of vines and a scruffy, prefabricated cottage. Nevertheless, the sweeping vistas, the canopies of 400 year-old oaks, and wild herons on the lake spoke of unimaginable potential. Since then, in fits and starts, The Pfaff Family has worked to bring out the magic inherent in this land.

“In the fifteen years since our beginnings, we have gone from a largely grape growing operation with long term contracts with fellow Oregon producers, a wonderful opportunity to establish the high quality of our fruit, to an all Estate commitment. We farm 142 acres of vines on our nearly 500-acre Estate, largely sedimentary soil laid down by the Missoula floods and some volcanic soil as well. We grow and meticulously tend our vines and grapes, handcraft our wines and bottle them on site, a fusion of art and science, most certainly a labor of love.”

We take a holistic approach to everything at Left Coast, sustainability being at the core of all we do. We received the largest USDA grant in Oregon in 2008 to go solar, and the vast majority of our estate’s electrical needs are supplied by the ground and roof mounted solar arrays. Our winery and vineyards are LIVE certified, Salmon Safe, and we were one of just six producers that went to a third party verification in the initial Carbon Neutral Challenge, originally under the aegis of the Governor’s Office, now folded into LIVE as a Carbon Reduction program.”

Younger son, Taylor Pfaff, stepped into the CEO position the summer of 2016. He brings the experience of 6 harvests in the cellar under the excellent mentorship of Winemaker Joe Wright, along with a MBA in Wine and Spirits from the Kedge Business School of the University of Bordeaux.

Taylor Pfaff pulls the cork on Left Coast Estate for us.

Kyle Meyer of Wine ExchangeFor the end of the year there is always the dilemma of what wines to pair with the culinary delights of the various Holiday tables. We’re also looking for quality wines as gifts yet we don’t want to break the bank.

To the rescue comes our resident wine authority, Kyle Meyer of Wine Exchange. He has the first installment of his best picks for quality and value for the Holidays. We’ll start with an outstanding Grower Champagne that pairs well with most everything and comes with a heck of a good story.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoThe Holidays are fast approaching and it’s time for the return of our Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew provides a bevy of his always reliable best tips for stress-free Holiday entertaining. There is much more than turkey on the Holiday table…

There are more high seas adventures to share on our 5-day voyage to Cabo San Lucas aboard Princess CruisesRuby Princess celebrating the 6-year Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Executive Producer & Co-Host Andy Harris will highlight notable shore excursions in Cabo San Lucas (including the not-to-be-missed Cabo Dolphin Center) and also recount a meaningful example of exemplary customer service aboard Ruby Princess.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Nick Hirsch, Property Mixologist, Pechanga Resort & Casino, Temecula
Segment Three: 15th Annual Hot Stove Dinner Series at Cannery Seafood of the Pacific, Newport Beach
Segment Four: Taylor Pfaff, CEO, Left Coast Cellars, Willamette Valley, Oregon
Segment Five: Kyle Meyer, Proprietor, Wine Exchange, Santa Ana
Segment Six: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 1
Segment Seven: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 2
Segment Eight: Executive Producer Andy Harris with more musings on Cabo San Lucas aboard Ruby Princess