Show 343, October 5, 2019: Show Preview with Co-Host Andy Harris

Now an appealing preview of Saturday’s positively bubbly & delectable 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.

Centennial Farm at the OC Fair & Event Center is a three-acre agriculture education center featuring California crops and more than 100 animal educators who help thousands of visitors each year learn about food, nutrition, horticulture and animal husbandry. They are celebrating the Farm’s 30th Birthday with a BBQ birthday bash the afternoon of Saturday, Oct. 5th. (That’s today…) Michele Richards, Vice President of Business Development at the OC Fair & Event Center put the candles on the cake for us.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in Long Beach and surrounding communities. The 6th annual CANstruction® Long Beach competition benefiting Food Finders will be held at MADE by Millworks on October 10th starting at 8:00 a.m. Organizer Terri Henry of Terri Henry Marketing provides the blueprint for the challenging event.

Albuquerque’s Gruet Winery celebrated a landmark anniversary in September, the 30th release year for Gruet sparkling wines. The Gruet family’s “coming to America” tale is quite remarkable; they embodied the ultimate start-up, finding success from true grit and determination, first as Champagne producers in France and now as one of the fastest growing sparkling wine houses in the US. Winemaker Laurent Gruet released the first two sparkling wines 30 years ago and is still creating the Champagne method sparkling wines he learned from his father Gilbert Gruet, back in France. Today, third generation winemaker Sofian Himeur serves as Laurent’s assistant winemaker. Sofian pops the cork for us…

The Los Angeles County Brewers Guild is presenting the 3rd annual L.A. Beer and Food Festival which has relocated to the beautiful L.A. County Arboretum. Join them on Saturday, October 19th for an intimate tasting under the stars featuring 50 independent craft breweries showcasing over 100 unique brews plus complimentary bites from their favorite local restaurants, brewpubs, and purveyors of fine foods. Frances Lopez, Executive Director of L.A. County Brewers Guild and El Segundo Brewing Co.’s Thomas Kelley tap the keg for us.

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

Play

Show 343, October 5, 2019: Centennial Farm at OC Fair & Event Center, Costa Mesa

Michele Richards of the OC FairCentennial Farm at the OC Fair & Event Center is a three-acre agriculture education center featuring California crops and more than 100 animal educators who help thousands of visitors each year learn about food, nutrition, horticulture and animal husbandry.

They are celebrating the Farm’s 30th Birthday with a BBQ birthday bash the afternoon of Saturday, Oct. 5th. The birthday bash is from 2 to 6 p.m. at OC Fair & Event Center’s year-round working farm.

A BBQ featuring chicken and tri-tip with all the fixings, tractor rides, line dancing, family-friendly lawn games, farm tours and entertainment are in store for attendees. There will be a special cake served at 4 p.m.

Tickets for the BBQ lunch are $30 today (plus Ticketmaster fees.) Tickets are on sale (subject to availability) at the door. All the other celebration activities are free.

Learn more about Centennial Farm and OC Fair & Event Center’s agriculture programs and garden classes.

Michele Richards, Vice President of Business Development at the OC Fair & Event Center put the candles on the cake for us.

Play

October 5: Centennial Farm, CANstruction Long Beach, Gruet Winery, LA Beer and Food Festival

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Centennial Farm at OC Fair & Event Center, Costa Mesa
Segment Three: Preview of Food Finders’ CANstruction® Long Beach
Segment Four: Gruet’s Winery’s 30th Anniversary with Assistant Winemaker Sofian Himeur Part One
Segment Five: Gruet’s Winery’s 30th Anniversary with Assistant Winemaker Sofian Himeur Part Two
Segment Six: Preview of 3rd Annual L.A. Beer & Food Festival at L.A. County Arboretum

Now an appealing preview of this Saturday’s positively delectable 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.

Centennial Farm at the OC Fair & Event Center is a three-acre agriculture education center featuring California crops and more than 100 animal educators who help thousands of visitors each year learn about food, nutrition, horticulture and animal husbandry. They are celebrating the Farm’s 30th Birthday with a BBQ birthday bash the afternoon of Saturday, Oct. 5th. Michele Richards, Vice President of Business Development at the OC Fair & Event Center put the candles on the cake for us.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in Long Beach and surrounding communities. The 6th annual CANstruction® Long Beach competition benefiting Food Finders will be held at MADE by Millworks on October 10th starting at 8:00 a.m. Organizer Terri Henry of Terri Henry Marketing provides the blueprint for the challenging event.

Albuquerque’s Gruet Winery celebrated a landmark anniversary in September, the 30th release year for Gruet sparkling wines. The Gruet family’s “coming to America” tale is quite remarkable; they embodied the ultimate start-up, finding success from true grit and determination, first as Champagne producers in France and now as one of the fastest growing sparkling wine houses in the US. Winemaker Laurent Gruet released the first two sparkling wines 30 years ago and is still creating the Champagne method sparkling wines he learned from his father Gilbert Gruet, back in France. Today, third generation winemaker Sofian Himeur serves as Laurent’s assistant winemaker. Sofian pops the cork for us…

The Los Angeles County Brewers Guild is presenting the 3rd annual L.A. Beer and Food Festival which has relocated to the beautiful L.A. County Arboretum. Join them on Saturday, October 19th for an intimate tasting under the stars featuring 50 independent craft breweries showcasing over 100 unique brews plus complimentary bites from their favorite local restaurants, brewpubs, and purveyors of fine foods. Frances Lopez, Executive Director of L.A. County Brewers Guild and El Segundo Brewing Co.’s Thomas Kelley tap the keg for us.

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

Michele Richards of the OC FairCentennial Farm at the OC Fair & Event Center is a three-acre agriculture education center featuring California crops and more than 100 animal educators who help thousands of visitors each year learn about food, nutrition, horticulture and animal husbandry.

They are celebrating the Farm’s 30th Birthday with a BBQ birthday bash the afternoon of Saturday, Oct. 5th. The birthday bash is from 2 to 6 p.m. at OC Fair & Event Center’s year-round working farm.

A BBQ featuring chicken and tri-tip with all the fixings, tractor rides, line dancing, family-friendly lawn games, farm tours and entertainment are in store for attendees. There will be a special cake served at 4 p.m.

Tickets are $25 in advance (plus Ticketmaster fees) and $30 on the day of the event. Tickets are on sale now.

Learn more about Centennial Farm and OC Fair & Event Center’s agriculture programs and garden classes.

Michele Richards, Vice President of Business Development at the OC Fair & Event Center put the candles on the cake for us.

Terri Henry of Dine LBC and Terri Henry MarketingOne of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in Long Beach and surrounding communities. The 6th annual CANstruction® Long Beach competition benefiting Food Finders will be held at MADE by Millworks on October 10th starting at 8:00 a.m.

CANstruction® participants will design and build unique structures made entirely out of canned goods. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of canned goods totaling over 20,000 lbs. This year’s theme is “One Can, Two Cans, Who Can? You Can!”, and participating teams may depict Dr. Seuss in any way they want.

MADE by Millworks is located at 240 Pine Avenue., in downtown Long Beach.

The completed structures will be on display to the public from October 10-20, 2019. Visitors are encouraged to bring canned goods to MADE by Millworks to be used as “votes” for their favorite structure by placing the cans in Food Finders supplied bins next to each structure resulting in a “People’s Choice” award. Additional awards including “Structural Ingenuity”, “Best Use of Labels”, “Most Cans”, “Best Meal” and “Juror’s Favorite”, will be chosen by a panel of local judges following the exhibition.

Organizer Terri Henry of Terri Henry Marketing provides the blueprint for the challenging event.

Sofian Himeur of Gruet WineryAlbuquerque’s Gruet Winery celebrated a landmark anniversary in September, the 30th release year for Gruet sparkling wines. The Gruet family’s “coming to America” tale is quite remarkable; they embodied the ultimate start-up, finding success from true grit and determination, first as Champagne producers in France and now as one of the fastest growing sparkling wine houses in the US.

Winemaker Laurent Gruet released the first two sparkling wines 30 years ago and is still creating the Champagne method sparkling wines he learned from his father Gilbert Gruet, back in France. Today, third generation winemaker Sofian Himeur serves as Laurent’s assistant winemaker.

“For me, winemaking is practically genetic. My earliest memories of wine were of being alongside my father, Gilbert Gruet, at Gruet et Fils winery in Bethon,” says winemaker Laurent Gruet. “Like me, Sofian basically grew up in the winery – only for him it was in Albuquerque! 30 years after our first release, we continue to delight wine drinkers all over the world. I love seeing the surprise on people’s faces when they learn this wine is made in New Mexico, not Champagne.”

Sofian pops the cork for us…

Producing outstanding, award-winning American sparkling wines that adhere to strict Methode Champenoise guidelines, Gruet Winery was founded on the vision and passion of French winemaker and patriarch Gilbert Gruet, making sparkling wine in the U.S. that most resembles French champagne. This esteemed American sparkling wine producer currently makes approximately 275,000 cases annually, including 15 sparkling wines that retail from $15 to $46.

Gruet wines are sold in 49 states, Asia and the Caribbean and can be found in the country’s finest restaurants, retail outlets, online and through its destination tasting room and winery located at 8400 Pan American Freeway NE, Albuquerque, NM and its tasting room in the historic Hotel St. Francis in Santa Fe. The Gruet family’s passion for winemaking over the past 30 years has given people around the world a quality, luxury product at a great value.

Frances Lopez of the Los Angeles Brewers GuildThe Los Angeles County Brewers Guild is presenting the 3rd annual L.A. Beer and Food Festival which has relocated to the beautiful L.A. County Arboretum. Join them on Saturday, October 19th for an intimate tasting under the stars featuring 50 independent craft breweries showcasing over 100 unique brews plus complimentary bites from their favorite local restaurants, brewpubs, and purveyors of fine foods.

“In addition to the unlimited tastings, the event will also feature entertainment, educational talks about beer, fermentation, and California plant-life, plus special group tours of the Arboretum Library.”

General Admission ($60.00) is from 7 p.m. to 10 p.m. and includes a keepsake tasting glassware, craft beer tastings, complimentary bites from local restaurants (while supplies last,) and educational panels and entertainment.

Thomas Kelley of El Segundo Brewing and ESBC Slice and PintVIP Admission ($75.00) is from 6 p.m. to 10 p.m. All of the General Admission goodies plus access to the event one-hour early.

“We are excited to bring back this intimate event to L.A. to elevate craft beer culture and showcase our local businesses in collaboration with our friends at the Los Angeles County Arboretum.”

Frances Lopez, Executive Director of L.A. County Brewers Guild and El Segundo Brewing Co.’s Thomas Kelley tap the keg for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Centennial Farm at OC Fair & Event Center, Costa Mesa
Segment Three: Preview of Food Finders’ CANstruction® Long Beach
Segment Four: Gruet’s Winery’s 30th Anniversary with Assistant Winemaker Sofian Himeur Part One
Segment Five: Gruet’s Winery’s 30th Anniversary with Assistant Winemaker Sofian Himeur Part Two
Segment Six: Preview of 3rd Annual L.A. Beer & Food Festival at L.A. County Arboretum

Show 266, March 24, 2018: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s tempting 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Downtown Los Angeles’ Rossoblu (going on a year old) tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast. We’ll check-in with Chef Steve Samson for an update.

The 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art. King’s Heath Bumgardner, Vice President of Operations, joins us.

A new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire. The OC Fair’s CEO Kathy Kramer and Chef Ryan Wagner the founder of CulinaryLab are our guests.

Jaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood. Here, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea. We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

We know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill. “Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.”

“We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.” “We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.” Chef Tal pops out of his busy kitchen to join us.

Our always informed Co-Host, Chef Andrew Gruel, continues with his “Ask the Chef” series. We all appreciate Salmon, and wild caught Chinook Salmon from California is available locally during the commercial fishing season. The season is going to be reduced this year due to a disappointing fall run. There are unfortunate economic consequences for commercial fisherman. The shortfalls even extend to Alaska, too. Last year the Pink Salmon runs there were disastrously off.

Chef Andrew reels the alarming specifics in for us.

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

Play

March 24: Steve Samson, King’s Fish House, Hatch Culinary Lab at OC Fair & Event Center, Jaffa, Tal Ronnen

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor, Steve Samson, Rossoblu
Segment Three: Heath Bumgardner, Vice President of Operations, King’s Seafood Co. (King’s Fish House)
Segment Four: Kathy Kramer, CEO, OC Fair & Event Center
Segment Five: Chef Instructor Ryan Wagner, Tustin’s CulinaryLab & Hatch Culinary Lab
Segment Six: Nancy Vrankovic, General Manager & Managing Partner, Jaffa – Modern Israeli Cuisine
Segment Seven: Chef Tal Ronnen, Crossroads Kitchen and Co-Founder, Kite Hill
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a provocative preview of this Saturday’s tempting 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Downtown Los Angeles’ Rossoblu tells the story of two places Executive Chef & Proprietor Steve Samson considers home : Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast. We’ll check-in with Chef Steve Samson for an update.

The 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art. King’s Heath Bumgardner, Vice President of Operations, joins us.

A new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire. The OC Fair’s CEO Kathy Kramer and Chef Ryan Wagner the founder of CulinaryLab are our guests.

Jaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood. Here, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea. We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

We know Chef Tal Ronen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill. “Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.”

“We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.” “We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.” Chef Tal pops out of his busy kitchen to join us.

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

Steve Samson of Sotto and RossobluDowntown Los Angeles’ Rossoblu tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna.

The menu features handmade pastas, market fresh produce, and an in-house butchery and salumi program. The wine list focuses on unique Italian and California varietals, with a sharp focus on Emilia Romagna’s famed Lambrusco. A true family owned and operated restaurant, Rossoblu is managed by Steve’s wife, Dina, and their management team whom they have worked with for the last ten plus years.

Located in Downtown’s City Market South, the site of Los Angeles’ original wholesale produce market, Rossoblu’s open kitchen, marbled serpentine bar, and starry-lit vaulted dining room create a convivial dining environment.

Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast and Frittata Bolognese.

We’ll check-in with Chef Steve Samson for an update.

Heath BumgardnerThe 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art.

The update of the 7,500 square-foot restaurant includes rustic wood flooring, leather banquets, floor-to-ceiling garage doors allowing for an indoor-outdoor dining experience, and a warm color palette of dark browns, creams and deep blues. A wraparound, 30-seat rectangular bar anchors the space, while an additional lounge area was added to the patio, both ideal for enjoying afternoon happy hour and the extensive raw bar offerings.

In addition to the reimagined space, this location of King’s Fish House now offers a more elevated selection of seafood, by way of the company’s own distribution operation based in Santa Ana, such as a whole fish preparation and the Southern California delicacy, local spiny lobster.  The cocktail program also received an overhaul, now boasting 16 tap beers, more than 60 wines, and a selection of inspired specialty cocktails.

King’s Heath Bumgardner, Vice President of Operations, joins us.

Kathy KramerA new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire.

“We have an opportunity to change the lives of students through Hatch Culinary Lab and it is important for us to step in to help,” said OCFEC CEO Kathy Kramer. “Here at the OC Fair we love food, so this program is close to our hearts and ties in perfectly with our community give-back mission. I look forward to growing this program to include training for both kitchen staff and front-of-the-house positions.”

The OC Fair’s CEO Kathy Kramer is our guest.

Ryan Wagner of CulinaryLabOCFEC invested an initial $54,000 in equivalent value in this community program that this year will provide up to 50 students with training in everything from knife skills, cookery basics and making healthy meals to safety and sanitation. The spring session started Feb. 28 with the first 20 students from Kennedy, Savanna and Western high schools working for eight weeks. A summer internship program and fall certification series will follow, culminating in an event to feed the local homeless community.

The team from CulinaryLab in Tustin is donating staff and time to the program and has created new curriculum tailored to provide students with the basics on how food works, healthy cooking skills and simple recipes they can practice at home with minimal cost and prep time. The goal is to excite students about cooking and food service and empower them to be confident individuals ready to secure employment.

“At CulinaryLab, we do everything we can to immerse students in the world of cooking with experimentation, tons of repetitive hands-on practice, and by involving local chef partners in the teaching process,” said Chef Ryan Wagner. “The goal of the Hatch program is to bring that same high-level culinary education to high school students who might otherwise not have access to it.”

Chef Ryan Wagner the founder of Tustin’s CulinaryLab now continues the story of Hatch Culinary Lab at OC Fair & Event Center with us.

Nancy VrankovicJaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood.

Jaffa, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea.

“The social atmosphere in Jaffa, Israel is eclectic and fun; groups of friends toasting “l’chaim” with a clink of their Arak shot glasses, girlfriends catching up over coffee, the hipster tech guy on his computer, his dog lying next to him, families sharing a huge spread and couples having a bite together.”

Chef Anne Conness, Executive Chef Santos Navarro, Pastry Chef Natasha MacAller, and Lead Bartender Aly Iwamoto, along with restaurant partners Nancy Vrankovic and Brad Conroy, all share a deep commitment to creating flavorful, healthful dishes for the many Angelenos who are shifting to a more plant-based diet. Each of them speaks with great excitement describing the delicious farm-to-table dishes Jaffa is creating by blending New with the Old World flavors.

We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

Tal Ronnen of Crossroads KitchenWe know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill.

“Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.” “We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.”

“We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, cream cheese-style spreads, fantastic entrées and more — all out of fresh nut milk.”

“We think carefully about everything we put in our products. Each of our products comes from artisan almond milk cultured using traditional cheese making methods. We source non-GMO almonds from the San Joaquin Valley and do not use any artificial flavors, preservatives or sweeteners in our products.”

Chef Tal pops out of his busy kitchen to join us.

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, continues with his Ask the Chef series. We all appreciate Salmon and wild caught Chinook Salmon from California is available locally during the commercial fishing season. The season is going to be reduced this year due to a disappointing fall run. There are unfortunate economic consequences for commercial fisherman.

The shortfalls even extend to Alaska, too. Last year the Pink Salmon runs there were disastrously off.

Chef Andrew reels the specifics in for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor, Steve Samson, Rossoblu
Segment Three: Heath Bumgardner, Vice President of Operations, King’s Seafood Co. (King’s Fish House)
Segment Four: Kathy Kramer, CEO, OC Fair & Event Center
Segment Five: Chef Instructor Ryan Wagner, Tustin’s CulinaryLab & Hatch Culinary Lab
Segment Six: Nancy Vrankovic, General Manager & Managing Partner, Jaffa – Modern Israeli Cuisine
Segment Seven: Chef Tal Ronnen, Crossroads Kitchen and Co-Founder, Kite Hill
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”