Podcasts
Hour One: Meathead, Farmhouse Vineyards
Hour Two: Farmhouse Vineyards, Drew Nieporent Andrew Gruel
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Meathead, BBQ Hall of Famer and New York Times – Bestselling Author with Thanksgiving Cooking Tips
Segments Four and Five: Farmhouse Vineyards, Texas High Plains with Katy Jane Seaton, Co-founder
Segments Six and Seven: Restaurateur Drew Nieporent with I’m Not Trying To Be Difficult – Stories from the Restaurant Trenches
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”
“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ and grilling all backed by the latest culinary science. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey i nto the heart of what makes great food.” Meatheadis our encore guest with insightful tips for outdoor cooking for preparing the Thanksgiving feast.
“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes. Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.” Katy Jane Seaton (Co-Founder) is our guest uncorking all that is Farmhouse Vineyards.
“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s. Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.”
The always refreshingly opinionated Drew Nieporent joins us to share a few of his most memorable stories.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The Thanksgiving feast preparations are upon us. Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”
Meathead is our special encore guest providing insightful tips for outdoor cooking for preparing the Thanksgiving feast.
“Farmhouse Vineyards is a family-owned Texas vineyard rooted in tradition, hard work, and a passion for exceptional wine. Owned and operated by two pairs of brothers and sisters-in-law, each member bringing a different personality to the company. The Seaton’s & Furgeson’s are comprised of 8 generations currently farming 7,000 acres of Cotton, Peanuts, Black Eyed Peas, Melons, Pumpkins, Various Grains, Dorper Sheep & Premium Texas Wine Grapes.”
“Generations of dedication have led to the creation of wines that truly embody the Texas terroir. Farmhouse Vineyards is incredibly proud to boast #TheBestDamnClientList in Texas. Farmhouse Vineyards grows fruit for some of the largest wineries in the state of Texas down to the most boutique.”
“For Farmhouse Vineyards, the ultimate reward is not producing micro runs of their own wines but receiving vineyard designation from their prestigious winery clients. Equally important, their team takes pride in crafting wines that showcase the unique Texas High Plains AVA. They specialize in warm-weather grape varieties that are well suited for the arid climate.”
“The flagship white grape is “Malvasia Bianca.” This is a rare and beautiful delight found in their Boyfriend, Farmers Wife, Housewife, West Texas Sweet, & Holly Dolly. Farmhouse’s flagship red grape variety is “Counoise” (Tablas Creek clone), found in their Cultivated & Revolution. Farmhouse Vineyards was the original planting of this variety in Texas and remains the most significant commercial producer.
“Katy Jane Seaton, co-owner of Farmhouse Vineyards, marks her 20th year in Texas Wine in 2025. A leader in viticulture and Ag advocacy, she has advanced the reputation of Texas fruit through two decades of innovation, marketing expertise and industry service.”
“At Farmhouse Vineyards, her vision and deep agriculture passion shape meaningful wines and experiences that reflect the special character of the Texas High Plains.”
Katy Jane Seaton is our guest uncorking all that is Farmhouse Vineyards.
“Hospitality veteran Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.”
“A middle class kid from New York’s East Side, Drew spends his childhood tagging along with his father to help restaurants get their liquor license, igniting a lifelong obsession with food. His passion takes him on a winding, continent-spanning journey, crossing paths with legendary chefs, iconic athletes, and movie stars as he grows into one of the most influential names in the culinary world. From waiting tables on a cruise ship to getting his first three-star review; from squabbling with Cornell professors to partnering with Robert DeNiro; this is more than a story of one man’s extraordinary life—it’s a story of an evolving industry. As culinary trends come and go, and relationships blossom and combust, Nieporent navigates it all with a simple yet powerful philosophy: give the customer what they want.”
“Told in Drew’s unforgettable voice, I’m Not Trying To Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.
The always refreshingly opinionated Drew Nieporent joins us to share a few of his memorable stories.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
The Thanksgiving feast preparations are upon us. Chef Andrew has some tips to make the Thanksgiving meal prep a little less stressful. How about a recipe for an easy to make cranberry sauce that bests the familiar can variety any day of the week.
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
Podcasts
Hour One: Meathead, Farmhouse Vineyards
Hour Two: Farmhouse Vineyards, Drew Nieporent Andrew Gruel
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Meathead, BBQ Hall of Famer and New York Times – Bestselling Author with Thanksgiving Cooking Tips
Segments Four and Five: Farmhouse Vineyards, Texas High Plains with Katy Jane Seaton, Co-founder
Segments Six and Seven: Restaurateur Drew Nieporent with I’m Not Trying To Be Difficult – Stories from the Restaurant Trenches
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”
