Show 341, September 21, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Congratulations to Chef Shachi Mehra, the Co-owner of the Adya restaurants in the Anaheim Packing House and in Irvine at University Center. To the best of our knowledge Chef Shachi is the very first Orange County chef to compete on Food Network’s Chopped and win the fierce competition. Chef Shachi is our accomplished guest.

Food Finders, a Southern California nonprofit focused on food recovery, is hosting its 4th annual Chefs to the Rescue fundraiser on Tuesday, October 1st from 6 – 9 p.m. at the Golden Sails Hotel located at 6285 E Pacific Coast Hwy in Long Beach. Food Finders celebrates 30 years of rescuing food this year. This unique, food-centric event challenges prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly edible recovered or repurposed food that might otherwise end up being tossed away. Food Finders’ Executive Director Patti Larson and participating chef Maralyn diPiazza of diPiazza Restaurant & Lounge join us with the tempting specifics.

“Downtown Los Angeles’ Preux & Proper is rooted in the bold flavors and techniques of the South. We season our food with a bit of Lowcountry swag and So-Cal culture. Our scratch cookery focuses on thoughtfully sourced sustainable ingredients, modern culinary technique and putting a whole lotta love into everything we do.” Newly launched at Preux & Proper is the lunchtime popup, South City Fried Chicken taking place Monday through Saturday. On Thursday nights it’s (Chef) Sammy’s Cookout. Serving all the delicious details with style is proprietor Joshua Kopel.

Greg Nagel is a certified Cicerone Beer Server and, as a journalist, is a regular contributor to OC Weekly’s extensive beer, wine & spirits coverage. Recently held (September 12th to 14th) at the Long Beach Convention Center was the 3-day 2019 California Craft Beer Summit produced by the California Craft Brewers Association. Greg provides the highlights.

As the long-time Los Angeles Times Test Kitchen director, Noelle Carter oversaw the testing of all recipes that appear in The Times. In addition, she wrote features and contributed to Food’s Daily Dish blog. Noelle also researched and penned the popular Culinary SOS weekly column for Food. A native Southern Californian, she holds a degree in film from the University of Southern California. She left The Times in January 2019. We’ll get updated on Noelle’s new activities with Noelle Carter Food.

The 3rd annual Valle Food & Wine Festival, hosted by celebrity chefs Nancy Silverton and Javier Plascencia, returns to Valle de Guadalupe, the hottest new wine-travel destination in the west, on Saturday, October 5, 2019 with a stellar list of over 30 award-winning culinary talents from both sides of the United States-Mexico border. The festival is unique in drawing a lineup of top chefs from as far as Mexico City and New York City to promote and celebrate the bounty of the region and the cuisine and wines of Baja California, both now being recognized world-wide. Event Co-Founder & Producer Carolynn Carreno (James Beard Award-winning author) joins us with the alluring details.

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

Play

Show 341, September 21, 2019: Chef & Journalist Noelle Carter, Noelle Carter Food

Noelle Carter FoodAs the long-time Los Angeles Times Test Kitchen director, Noelle Carter oversaw the testing of all recipes that appear in The Times. In addition, she wrote features and contributed to Food’s Daily Dish blog. Noelle also researched and penned the popular Culinary SOS column for Food.

A native Southern Californian, she holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies. She left The Times in January 2019.

We’ll get updated on Noelle’s new activities with Noelle Carter Food.

Play

September 21: Shachi Mehra, Chefs to the Rescue, Preux & Proper, CA Craft Beer Summit, Noelle Carter, Nancy Silverton, Carolynn Carreno

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Proprietress & Chef Shachi Mehra of Adya
Segment Three: Food Finders’ “Chefs to the Rescue” Benefit
Segment Four: Preux & Proper’s Proprietor Joshua Kopel
Segment Five: Libation & Food Journalist Greg Nagel with highlights from the California Craft Beer Summit
Segment Six: Chef & Journalist Noelle Carter, Noelle Carter Food
Segment Seven: Carolynn Carreno, Valle Food & Wines Fest, Event Founder and Producer Part One
Segment Eight: Carolynn Carreno, Valle Food & Wines Fest, Event Founder and Producer Part Two

Now an enticing preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Congratulations to Chef Shachi Mehra, the Co-owner of the Adya restaurants in the Anaheim Packing House and in Irvine at University Center. To the best of our knowledge Chef Shachi is the very first Orange County chef to compete on Food Network’s “Chopped” and win the fierce competition. Chef Shachi is our accomplished guest.

Food Finders, a Southern California nonprofit focused on food recovery is hosting its 4th annual Chefs to the Rescue fundraiser on Tuesday, October 1st from 6 – 9 p.m. at the Golden Sails Hotel located at 6285 E Pacific Coast Hwy in Long Beach. Food Finders celebrates 30 years of rescuing food this year. This unique, food-centric event challenges prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly edible recovered or repurposed food that might otherwise end up being tossed away. Food Finders’ Executive Director Patti Larson and participating chef Maralyn diPiazza of diPiazza Restaurant & Lounge join us with the tempting specifics.

“Downtown Los Angeles’ Preux & Proper is rooted in the bold flavors and techniques of the South. We season our food with a bit of Lowcountry swag and So-Cal culture. Our scratch cookery focuses on thoughtfully sourced sustainable ingredients, modern culinary technique and putting a whole lotta love into everything we do.” Newly launched at Preux & Proper is the lunchtime popup, South City Fried Chicken taking place Monday through Saturday. On Thursday nights it’s (Chef) Sammy’s Cookout. Serving all the delicious details with style are proprietor Joshua Kopel and Executive Chef Sammy Monsour.

Greg Nagel is a certified Cicerone Beer Server and, as a journalist, is a regular contributor to OC Weekly’s extensive beer, wine & spirits coverage. Recently held (September 12th to 14th) at the Long Beach Convention Center was the 3-day 2019 California Craft Beer Summit produced by the California Craft Brewers Association. Greg provides the highlights.

As the long-time Los Angeles Times Test Kitchen director, Noelle Carter oversaw the testing of all recipes that appear in The Times. In addition, she wrote features and contributed to Food’s Daily Dish blog. Noelle also researched and penned the popular Culinary SOS weekly column for Food. A native Southern Californian, she holds a degree in film from the University of Southern California. She left The Times in January 2019. We’ll get updated on Noelle’s new activities with Noelle Carter Food.

The 3rd annual Valle Food & Wine Festival, hosted by celebrity chefs Nancy Silverton and Javier Plascencia, returns to Valle de Guadalupe, the hottest new wine-travel destination in the west, on Saturday, October 5, 2019 with a stellar list of over 30 award-winning culinary talents from both sides of the United States-Mexico border. The festival is unique in drawing a lineup of top chefs from as far as Mexico City and New York City to promote and celebrate the bounty of the region and the cuisine and wines of Baja California, both now being recognized world-wide. Event Co-Founder & Producer Carolynn Carreno (James Beard Award-winning author) join us with the tempting details.

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

Shachi Mehra of ADYAOur heartiest congratulations to Chef Shachi Mehra, the Co-owner of the Adya restaurants in the Anaheim Packing House and in Irvine at University Center. To the best of our knowledge Chef Shachi is the first Orange County chef to compete on Food Network’s Chopped and win the fierce competition.

It’s a great year for Chef Shachi as she is also one of the three nominees for “Rising Star Chef of the Year” at the 2019 Golden Foodie Awards being celebrated at a gala on Sept. 29th at the Marriott Newport Beach.

Once a month Chef Shachi hosts an interactive cooking class in the Boxcar Patio at ADYA Anaheim. Today’s class is “The Perfect Cup of Chai & Indian Tea Sandwiches.”

Chef Shachi is our guest.

Maralyn diPiazza of Diapiazza'sFood Finders, a Southern California nonprofit focused on food recovery is hosting its 4th annual Chefs to the Rescue fundraiser on Tuesday, October 1st from 6 – 9 p.m. at the Golden Sails Hotel located at 6285 E Pacific Coast Hwy in Long Beach. Food Finders celebrates 30 years of rescuing food this year. This unique, food-centric event challenges prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly edible recovered or repurposed food that might otherwise end up being tossed away.

“We’ve seen some of the most amazing dishes at this event made using everything from potato peels to fish necks to pork belly,” said Patti Larson, executive director of Food Finders. “and while restaurants do a great job utilizing their inventory, we want to inspire people to do the same in their own kitchens and across the food industry in general. We also want to ensure that Food Finders can continue to serve its 400+ nonprofit partners that feed people in need, so this event supports that ongoing effort.”

“Food Finders, founded in 1989, works with local food vendors, grocery stores, restaurants and caterers to distribute donated food to other nonprofit organizations that feed impoverished families, children and elderly. Today there are 13 staff and some 300 volunteers who help rescue millions of pounds of food each year. Food Finders’ mission is to eliminate hunger and food waste while improving nutrition in food insecure communities.”

Food Finders’ Executive Director Patti Larson and participating chef Maralyn diPiazza of diPiazza Restaurant & Lounge join us with the tempting specifics.

Sammy Monsour of Preux and Proper“Downtown Los Angeles’ Preux & Proper is rooted in the bold flavors and techniques of the South. We season our food with a bit of Lowcountry swag and So-Cal culture. Our scratch cookery focuses on thoughtfully sourced sustainable ingredients, modern culinary technique and putting a whole lotta love into everything we do.”

Newly launched at Preux & Proper is the lunchtime popup, South City Fried Chicken, served Monday through Saturday. The heart of the menu is inspired regional fried chicken sandwiches where the premium Georgia chicken breast is brined overnight on buttermilk. Think the Austin with rojo bean hummus, burrata, javi’s tia’s hot sauce, pickled radish, cilantro, blue corn tortilla crumble and heirloom tomato

On Thursday night’s it’s (Chef) Sammy’s Cookout Barbecue with handcrafted libations including the Texas Two-Timer (Reposado Tequila based.) The menu highlight is the 18- Hour Bone-In Pork Shoulder (for 8 to 12 guests) served with a variety of creative, regional BBQ sauces. The Baked Mac & Cheese is unusually good and don’t miss the Spam Fries served in a Spam can with pineapple chipotle ketchup.

Serving up all the delicious details are proprietor Joshua Kopel and Executive Chef Sammy Monsour.

Greg Nagel of FirkFestGreg Nagel is a certified Cicerone Beer Server and, as a journalist, is a regular contributor to OC Weekly’s extensive beer, wine & spirits coverage. Recently held (September 12th to 14th) at the Long Beach Convention Center was the 3-day 2019 California Craft Beer Summit produced by the California Craft Brewers Association.

“The Craft Beer Summit is possibly the most important event of the year for anyone who loves tasting beer or is interested in building their business in the craft beer industry.

“The three-day event launched with hands-on education, tastings, pairings, interactive exhibits and networking opportunities and concluded with the largest California craft beer festival hosted outdoors on the water in Long Beach at Marina Green Park. Unlimited tastings were offered from 170 breweries from across California pouring more than 500 beers of every style and variety.”

Greg provides us with the effervescent highlights.

Noelle Carter FoodAs the long-time Los Angeles Times Test Kitchen director, Noelle Carter oversaw the testing of all recipes that appear in The Times. In addition, she wrote features and contributed to Food’s Daily Dish blog. Noelle also researched and penned the popular Culinary SOS column for Food.

A native Southern Californian, she holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies. She left The Times in January 2019.

We’ll get updated on Noelle’s new activities with Noelle Carter Food.

Author Carolyn CarrenoThe 3rd annual Valle Food & Wine Festival, hosted by celebrity chefs Nancy Silverton and Javier Plascencia, returns to Valle de Guadalupe, the hottest new wine-travel destination in the west, on Saturday, October 5, 2019 with a stellar list of over 30 award-winning culinary talents from both sides of the United States-Mexico border. The festival is unique in drawing a lineup of top chefs from as far as Mexico City and New York City to promote and celebrate the bounty of the region and the cuisine and wines of Baja California, both now being recognized world-wide.

“I fell in love with the Valle de Guadalupe while cooking a dinner there two summers ago,” says Nancy Silverton. “I knew I wanted to come back and to give back to this place. By the end of a marvelous weekend under the stars in this magical place, Javier, Carolynn, and I had decided to start a festival.”

Nancy Silverton (Mozza) joins us with the details.

The festival is unique in drawing a lineup of top chefs from as far as Mexico City and New York City to promote and celebrate the bounty of the region and the cuisine and wines of Baja California, both now being recognized world-wide.

James Beard Award-winning writer Carolyn Carreno, Event Founder and Producer, continues the preview of Valle Food & Wine Festival.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Proprietress & Chef Shachi Mehra of Adya
Segment Three: Food Finders’ “Chefs to the Rescue” Benefit
Segment Four: Preux & Proper’s Proprietor Joshua Kopel
Segment Five: Libation & Food Journalist Greg Nagel with highlights from the California Craft Beer Summit
Segment Six: Chef & Journalist Noelle Carter, Noelle Carter Food
Segment Seven: Carolynn Carreno, Valle Food & Wines Fest, Event Founder and Producer Part One
Segment Eight: Carolynn Carreno, Valle Food & Wines Fest, Event Founder and Producer Part Two

Show 287, August 25, 2018: Show Preview with Co-Host Andy Harris

First our heartiest congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of Saturday’s properly decadent 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…
Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora (Chair of OCAPICA) Tanjasiri of The Crema Caféand Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think of everything from $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. <strong>FOODBEAST’s Geoff Kutnick opens the tin for us on these wild chef creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a healthy treat.

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

Play

Show 287, August 25, 2018: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste

Noelle CarterAs the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend.

On Sunday night of The Taste, Noelle is performing a Southern Cooking Demonstration with Chef Sean Lowenthal of Little Beast.

“This Labor Day weekend, join the Los Angeles Times for 3 evenings of amazing food, wine, spirits and chef experiences, plus unique culinary pop-ups and collaborations. Dozens of hand-picked local restaurants each evening will showcase our city’s rich and diverse culinary scene by serving you their best. Sip, savor, and celebrate Southern California’s most inspired food and drink. 21 and over only.”

In addition to her Test Kitchen duties, Noelle writes features, pens the “Culinary SOS column, and contributes daily kitchen tips, recipes and videos to Food’s Daily Dish blog, and is also a regular contributor to “The Splendid Table” radio program. A native Southern Californian, she also holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies.

Noelle puts down her trusty spatula for an enticing preview.

Play

August 25: Romeo Chocolates, The Taste, Tuxton China, C-CAP Los Angeles, Tastemakers of OC, FoodBeast’s Spam Restaurant Month

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Our congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of this Saturday’s properly decadent 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…

Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

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

Romeo GarciaChef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. He is so highly regarded in Long Beach that the buildout of the retail shop was partially underwritten by a successful Kickstarter Campaign.

In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages and plated desserts. Think Frozen Hot Chocolate, an incredibly rich ice-blended beverage.

Romeo Chocolates also offers creative chocolate pairings with wine and beer.

“It’s easy to fall in love with chocolate.  Romeo became enamored with the artistry of design, flavors, and the richness of the story of chocolate-making from around the world.  An avid learner and traveler, Romeo graduated from Ecole Professional School of Chocolate Arts, completed the Master Chocolatier Program in Belgium, and traveled across Europe, South Pacific, and other regions to carefully source chocolates and ingredients.  Proudly made in Long Beach, California.  Enjoy our artisanal, micro-batch chocolate bars and confections!”

Chef Romeo Garcia is our guest.

Noelle CarterAs the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend.

On Sunday night of The Taste, Noelle is performing a Southern Cooking Demonstration with Chef Sean Lowenthal of Little Beast.

“This Labor Day weekend, join the Los Angeles Times for 3 evenings of amazing food, wine, spirits and chef experiences, plus unique culinary pop-ups and collaborations. Dozens of hand-picked local restaurants each evening will showcase our city’s rich and diverse culinary scene by serving you their best. Sip, savor, and celebrate Southern California’s most inspired food and drink. 21 and over only.”

In addition to her Test Kitchen duties, Noelle writes features, pens the “Culinary SOS column, and contributes daily kitchen tips, recipes and videos to Food’s Daily Dish blog, and is also a regular contributor to “The Splendid Table” radio program. A native Southern Californian, she also holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies.

Noelle puts down her trusty spatula for an enticing preview.

Jennifer RolanderTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the Nation with scholarships, training, internships and much more.

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, along with C-CAP Los Angeles Director Lisa Fontanesi, joins us with the details.

Tarit Tanjasiri of Crema CafeOn the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County.

The celebration at Argyros Plaza will include food tastings, fun entertainment, and silent and live auctions for guests to enjoy. Tickets are available to the public for $125 for VIP, which allows early entry at 6 p.m., and $85 for General Admission, from 7 p.m. to 9 p.m. More information and tickets can be found here.

Participants Tarit and Sora Park Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details. (Sora is a Board Member of OCAPICA)

Geoff KutnickFor the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando.

FOODBEAST has curated an impressive lineup of concepts across the United States to share their SPAM® creations. Each item is what FOODBEAST likes to call ‘FOODBEAST Approved’ for taste, creativity and newsworthiness, pushing restaurants to unprecedented lengths of SPAM® innovation.

FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Locally in Santa Ana (4th Street Market) look for Dos Chinos’ Al Pastor SPAM Papas Fritas. It’s SPAM® marinated in Al Pastor sauce topped with onions, cilantro, sour cream and pineapple served on top of fries.

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 277, June 16, 2018: Show Preview with Co-Host Andy Harris

Andrew and William GruelHappy Father’s Day to all our Dads out there (including our Co-Host Chef Andrew Gruel who is expecting another Family member to arrive later in the year.)

Now an attention-grabbing preview of this Saturday’s abundant 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…

The iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s an expansive space steeped in local history. With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately, the Times’ Test Kitchen endures. The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Shrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar (Wandering Dog Wine Bar) for the last eleven of those. After enjoying some shrub cocktails at a local restaurant they started thinking about how fun it would be to start making their own for home consumption. It grew dramatically from there and Broken Clock Vinegar Works Founder CT Williams has all the quaffable 411 for us.

At NZ Wine Navigator (virtual store,) you’ll find the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc. Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us with the tempting specifics.

Nicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir. Jay Boberg is our guest.

Los Olivos’ The Bear and Star under the culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the locals. Chef John (The Cowboy Chef) is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight.

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

Play

Show 277, June 16, 2018: Noelle Carter, Test Kitchen Director, Los Angeles Times

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately the Times’ Test Kitchen endures.

Every recipe appearing on the Times’ Website or in print has been thoroughly tested to work in a home kitchen. The accompanying photos always show the finished result of that actual recipe. That’s their unqualified promise!

The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

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Show 277, June 16, 2018: Noelle Carter, Test Kitchen Director, Los Angeles Times Continues…

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

Every recipe appearing in The Los Angeles Times is thoroughly tested on home equipment in the Test Kitchen. Famous chefs ranging from Thomas Keller to Nancy Silverton have spent time in there. You’ve also seen the Test Kitchen on the KTLA 5 Morning News during the time Russ Parsons (the previous, long-serving Food Editor) did weekly segments from the facility.

All the details are not finalized yet but the current Test Kitchen is about to be phased out. The Times will soon be moving to new, modern quarters in El Segundo. We have it on good authority that a new Test Kitchen will soon be on the way that will be state-of-the-art for 2018! When Noelle has all the exciting specifics she will be back to share them with us!

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June 16: Noelle Carter, Broken Clock Vinegar Works, Napa Valley Grille, Nicolas-Jay, The Bear and Star

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Noelle Carter, Test Kitchen Director, Los Angeles Times Part One
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times Part Two
Segment Four: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA
Segment Five: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood
Segment Six: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon
Segment Seven: Executive Chef John Cox, The Bear and Star, Los Olivos, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Oops…Sorry to have missed you last Saturday afternoon following the Angels game. The Angels were unusually in rain delay in Minnesota for four hours from 11:00 a.m. on. At 2:20 p.m. MLB finally determined that the game would start at 3:10 p.m. As we were previously set to go from 3 to 5:00 p.m. (if the Game started @ 11:00 a.m. as planned) that meant we were then preempted. The good news is that all those guests will be on the show in the coming weeks.

Now an attention-grabbing preview of this Saturday’s abundant 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…

The iconic Test Kitchen located at the Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s an expansive space steeped in local history. With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately, the Times’ Test Kitchen endures. The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Shrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. After enjoying some shrub cocktails at a local restaurant they started thinking about how fun it would be to start making their own for home consumption. It grew dramatically from there and Broken Clock Vinegar Works (Shrubs and Culinary Vinegars) was born. Founder CT Williams has all the quaffable 411 for us.

At NZ Wine Navigator (virtual store,) you’ll find the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc. Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us with the specifics.

Nicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir. Jay Boberg is our guest.

Los Olivos’ The Bear and Star under the culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the locals. Chef John (The Cowboy Chef) is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight.

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

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately the Times’ Test Kitchen endures.

The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Every recipe appearing in The Los Angeles Times is thoroughly tested on home equipment in the Test Kitchen. Famous chefs ranging from Thomas Keller to Nancy Silverton have spent time in there. You’ve also seen the Test Kitchen on the KTLA 5 Morning News during the time Russ Parsons (the previous, long-serving Food Editor) did weekly segments from the facility.

Charles CT WilliamsShrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. In that time, a love of organic gardening has quite literally taken over their backyard and with that a fascination for all things that can be produced from the plethora of fruits, veggies and roots coming out of their soil.

After enjoying some shrub cocktails at a local restaurant they started thinking how fun it would be to start making their own for home consumption. Naturally, that led to the idea to be able to share these fun flavors with other farm-minded people who love the science of infusing and fermentation.

From there Broken Clock Vinegar Works was born, as these drinking vinegars can be enjoyed anytime of day, either with a dash of your favorite spirit or with a glass of sparkling water. The Williams’ daughter, Audrey, enjoys sipping Shrub sodas when she’s feeling fancy! She’s also very helpful at the winery doing punch downs and taste testing new flavors.

The Broken Clock Vinegar Works will debut their Tasting Room on June 23rd. It’s the only certified Winery in Solvang.

Founder CT Williams (and Master Shrubber) has all the quaffable 411 for us.

Brian CousinsAt NZ Wine Navigator (virtual store,) you’ll discover the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc.

Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Master Sommelier Cameron Douglas (direct from New Zealand) will be attending to present the wines and interact with the guests.

Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us on the specifics.

Jay BobergNicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir.

Fruit for the Willamette Valley Pinot Noir is sourced from almost every AVA in the Willamette Valley, ensuring optimal blending potential and representation of the diversity of pinot noir in the appellation. Unique sites include vineyards located in the high-elevation Eola-Amity Hills, the foothills of the cool coastal range in the McMinnville AVA, the warm red-soiled vineyards of the Dundee Hills and our expressive Bishop Creek Vineyard in the Yamhill-Carlton AVA. This wine is sourced almost exclusively from biodynamic, organic and LIVE certified vineyards.

“Pinot Noir is my desert island wine,” says Jay Boberg, “and I love the Pinots from Oregon. I’ve been drinking wines from Willamette Valley since 1983. People used to talk about their potential, but now you can taste what that potential has become—earth and elegance.”

In 2012, as Jay was winding down his fulltime role in the music industry, he approached his friend, Jean-Nicolas, with the idea of starting a winery together in Willamette Valley. “Jean-Nicolas and I have been friends since 1988. We share very similar philosophies about life, business, wine and friendship. Nicolas-Jay is about making the very best Pinot Noir we can possibly make.

It is also about building something together that one day we hope our kids will be a part of. When you look at the great domaines of the world, these two ideas go hand in hand.

Jay Boberg is our guest.

John CoxLos Olivos’ The Bear and Star under the spirited culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins (think Wagyu beef and lamb) and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the wine-loving locals. Chef John (The Cowboy Chef) is our guest.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714-acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Noelle Carter, Test Kitchen Director, Los Angeles Times Part One
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times Part Two
Segment Four: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA
Segment Five: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood
Segment Six: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon
Segment Seven: Executive Chef John Cox, The Bear and Star, Los Olivos, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group