Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week
Segment Three: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week
Segment Four: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part One
Segment Five: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part Two
Segment Six: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One
Segment Seven: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Now an inspiring preview of this Saturday’s scrumptious 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.
“Orange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! This year, the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”
Descanso – A Modern Taqueria’s (Costa Mesa) Proprietor (Rob Arellano) and Executive Chef (Sergio Ortega) joins us as well as the Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance with an enticing preview.
“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.
“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region.” Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame are behind “Border Grill on the Beach : SBCE Signature Luncheon” on March 14th in Santa Barbara. Susan Feniger temps us with all the details.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. Very versatile in uses for a quick, satisfying meal. Who can resist a premium Tuna Melt? Is all canned tuna about the same ? Is it okay to buy just what’s on special ? Chef Andrew gently suggests otherwise. We’ll “Ask the Chef.”
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Orange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! For 2020 the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”
Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance is again a participating restaurant in OC Restaurant Week. Provenance is featuring both a $20 Lunch menu as well as a $40 Dinner menu. Chef Cathy also is showcasing a spicy food menu item, a spicy chicken pasta.
Chef Cathy joins us with an enticing menu preview.
Executive Chef Sergio Ortega of Costa Mesa’s Descanso – A Modern Taqueria (along with Proprietor Rob Arellano) are participating in OC Restaurant Week. Descanso is featuring both a $15 Lunch menu as well as a $30 Dinner menu. Think special OC Restaurant Week cocktails, too. Chef Sergio also is highlighting a spicy food menu item, a pair of carnitas tacos with Habanero salsa.
Chef Ortega and Rob Arellano join us with a salivating menu preview.
“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Folded Hills Winery, Farmstead, Ranch focuses on top notch wine making rather than beer.”
“The Busch’s own Folded Hills, a working ranch, an integrated sustainable farm is located just outside of Santa Barbara in the Santa Ynez Valley. When they purchased a contiguous piece of farming property they learned that the original farmsteader had planted a pre-prohibition vineyard and made wine in the basement of his farmhouse.”
“The Busches had purchased the property to keep the land agricultural in general and organic in particular and in 2014 decided to start farming organic grapes alongside the 18 acres of organic row crops, stone fruits, and animals.”
“As they were deciding what grape varietals to plant everyone told them to “plant what they love to drink”. Andy loves beer – that was no help- although they do have a small patch of hops growing. Kim loved Pinot Noir but the terroir would not grow a quality Pinot. They settled on the Rhône varietals which they knew absolutely nothing about. Now the hillsides are rolling with grape vines of syrah, grenache, Clairette blanc, grenache blanc and marsanne.”
Tasting Rooms are located at the vineyard estate in Gaviota and on Old Coast Highway in Montecito.
“This is a heart project for the Busches and they wanted to bring some of their mid-West roots and family heritage to the project. Many of the wines have names that harken back to their iconic St. Louis history.”
“Their award- winning Lilly Rosé is named for six generations of Lilly’s.” From Lilly Anheuser who married Adolphus Busch in 1861, to their 3 -year old grand-daughter, Lilly. The Grant Grenache is named for the family seat in St. Louis, Grant’s Farm, which was named for Ulysses S. Grant, the original farmsteader of the that land. The August Red and August White are named for Andy’s grandfather and father, August Busch Sr. And Jr. His father, August, Jr., or Gussie, was the one who gave his father the first Clydesdale hitch to celebrate the repeal of Prohibition in 1934.
“The Busches still ponder why they decided to launch a business that they knew so little about, so late in life, after their children had left home. But it is working. Folded Hills has won many awards for the wines which are grown organically, following the biodynamic calendar. The wines are hand-crafted in small batches with minimal intervention.”
“They have no commercial additives, minimal sulfur, no residual sugar and less than 1 gram of carbs. Just as Andy’s ancestors insisted before him, quality is the Folded Hills standard. The Busches create raves for guests to their two tasting rooms (at the vineyard estate and in Montecito), and have adopted Andy’s father, Gussie’s, motto,” making friends is our business”.”
Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.
“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.””
Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara.
Mary Sue and Susan are also the past recipients of the prestigious Julia Child Award.
“Join Julia Child Award recipients Mary Sue Milliken and Susan Feniger, chefs and owners of Border Grill and Socalo restaurants, as they take you on a culinary journey through their signature modern Mexican dishes. Chefs Mary Sue and Susan are best known for their critically acclaimed conscientiously-sourced, seasonal SoCal Mexican fare in Los Angeles and Las Vegas and as Food Network’s Too Hot Tamales. Enjoy curated cocktails by Elyx Absolut, Jackson Family Wines and Calidad Mexican-Style Lager.”
Susan Feniger is with us providing all the details.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. It’s very versatile in uses for a quick meal. Is all canned tuna really about the same? Is it okay to buy just what’s on special? Chef Andrew gently suggests otherwise.
We’ll find out why sustainably caught tuna is worthy of your attention.
We’ll “Ask the Chef.”
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week
Segment Three: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week
Segment Four: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part One
Segment Five: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part Two
Segment Six: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One
Segment Seven: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
