Roasted Hatch Pepper Mac ‘N’ Cheese

Posted on July 16, 2026 by Adam Bell

Recipe excerpt from:
Melissa’s World Variety Produce
by Chef Tom Fraker

Prep Time: 25 minutes
Cook Time: 50 minutes
Serves: 2

Ingredients

1 (16-ounces) box Cavatappi or Macaroni pasta
3 tablespoons olive oil, divided
8 tablespoons unsalted butter (½ cup)
½ cup all-purpose flour
2 cups milk
1 cup crema or Crème Fraîche
½ teaspoon freshly grated nutmeg
2 cups pre-shredded Cheddar-Jack Cheese (about 8 ounces)
2 cups pre-shredded gouda cheese (about 8 ounces)
1½ teaspoons smoked paprika, divided
Salt
Freshly ground white pepper
4 fresh Hatch Peppers, charred, peeled, stems and seeds removed, finely diced
¾ cup panko (Japanese breadcrumbs)

Directions

Prepare pasta according to package directions; drain. Drizzle with about 1 tablespoon oil to keep pasta from sticking.
Preheat oven to 350°F.
Coat insides of 6 (6×2-inch) foil loaf pans with cooking spray.
Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika; whisk in salt and white pepper to taste. Remove from heat.
Add pasta and Hatch Pepper to cheese mixture; toss together. Pour evenly into prepared pans.
In a bowl, combine remaining 2 tablespoons oil, remaining ½ teaspoon paprika, and breadcrumbs; stir in salt to taste.
Sprinkle evenly over pasta mixture.
Bake at 350°F until bubbly and lightly browned, about 25 minutes. Let rest 5 minutes. Serve.

Show 672, March 28, 2026: Restaurateur Katie Lee, Katie’s Pizza & Pasta and Katie’s Fine Foods, St. Louis

Posted on March 30, 2026 by Adam Bell

Katie Lee of Katie's Restaurant and Frozen Foods

“St. Louis’ Chef Katie Lee is a multiple-unit restaurateur, entrepreneur, author and innovator. “Katie Lee’s journey from high school dropout and recovering addict to successful founder of Katie’s is the embodiment of resilience and passion. She launched her first restaurant in 2008, igniting the artisan Italian pizza movement in the Midwest. Today, Katie is leading a transformative shift in the frozen food industry, blending authentic artisan techniques with national-scale ambition.” She is our guest.

“What began as a single neighborhood pizzeria has grown into a celebrated culinary institution. Katie’s now operates three award-winning restaurants in St. Louis. As a 100% woman-owned business, the brand has become a pillar of excellence in the Midwest food scene, earning titles like Best Pizza in St. Louis for ten consecutive years, Best Pasta for seven, and Best Restaurant for the past three. Katie herself has been honored as St. Louis Chef of the Year for six years running, a testament to her leadership, culinary vision and relentless devotion to quality, creativity, and soul.”

“Katie’s is more than food — it’s a philosophy. Every Pizza, Pasta Bake, and Sauce is a testament to real ingredients, honest artisanal techniques, and the belief that meals should nourish both the body and the soul. In a time when consumers are requiring authenticity and quality, Katie’s stands as a beacon for those who demand more from their meals. We are redefining the grocery aisles with artisan products that bring restaurant-quality experiences into homes across America. Inspired by Katie Lee’s story and her relentless pursuit of excellence, Katie’s is transforming what convenience can mean in modern food.”

In SoCal Katie’s gourmet pizzas (frozen) are available at Gelson’s and Target. Target will soon be carrying the full line of Katie’s Fine Foods products including pasta sauces, pasta and olive oil. Availability at Walmart happens in the 4th Quarter.

Hatch Big Game Chili

Posted on August 1, 2025 by Adam Bell

Recipe excerpt from:
Hatch Pepper Cookbook
by Melissa’s World Variety Produce

2 pounds ground beef
1 tablespoon olive oil
1 medium onion, chopped
1 medium red onion, chopped
1 cup red bell pepper, chopped
8 Hatch chiles, roasted, peeled and seeded, chopped
1 15 ounce canned tomato sauce
2 packages Steamed Red Kidney Beans
1 28 ounce canned diced tomatoes
2 teaspoons cumin powder
1 ½ teaspoons black pepper
4 cups water

Brown ground beef in a large saucepan. Remove from pan and set aside. Heat oil in same saucepan, sauté onions and bell peppers, until translucent. Add Hatch chiles and beef to onion mixture. Add the rest of the ingredients, bring to a boil. Lower heat and simmer 1 hour.

Makes 8 servings.

Ratatouille

Posted on May 22, 2025 by Adam Bell

Recipe excerpt from:
The Meathead Method
by Meathead

Yep, Meathead makes vegan dishes occasionally. You may never make ratatouille the Disney way again. I like to serve it over pasta, but you can serve it on couscous or rice. It is even good cold, so bring it to a party. Try the Eggplant Parm on the website and in the last book.

MAKES 6 servings
TAKES 15 minutes to prep, about 20 minutes to cook

1 pound eggplant
1 pound zucchini or yellow squash
1 pound meaty tomatoes, such as Romas or San Marzanos
1 large red, yellow, or orange bell pepper, or a mix
1 large onion
Morton Coarse Kosher Salt
Inexpensive olive oil
2 garlic cloves
2 teaspoons fresh thyme
1/4 teaspoon red pepper flakes
Medium-grind black pepper
16 ounces dried pasta (I like farfalle / little bow ties)
Fresh basil, oregano, chives, and/or thyme, for garnish
Grated Parmigiano-Reggiano cheese, for garnish
OPTIONAL: High-quality olive oil

PREP THE VEGGIES. With a potato peeler, peel 3 or 4 stripes of skin off the eggplant, top to bottom. You want to get some of the skin off but leave at least half on. The skin has flavor and nutrients, but if you don’t take some off, it is more difficult to cut and chew. Cut the eggplant crosswise into discs 1/2 inch thick. Cut the zucchini lengthwise into 1/2-inch-thickplanks or crosswise into discs. Cut the tomatoes in half from top to bottom. Cut the bell pepper in half lengthwise and remove the seeds and stems. Peel the onion, cut off the stem and top ends, and cut it in half across the equator. Insert two toothpicks into each half from the sides to hold them together.
FIRE UP. Get the grill running in 2 zones and get the hot side up to about Warp 7.
GRILL THE VEGGIES. Dump the eggplant, zucchini, tomatoes, and onion onto a sheet pan, sprinkle one side lightly with salt, and paint all sides with olive oil. Add the veggies to the grill grates over the hot side and grill until they get a few brown stripes, but don’t cook until they turn to mush. Leave a little crunch. As they finish, you can snatch the skins off the tomatoes and discard them; they should come off easily with a pinch. Chop the rest of the veggies (not the tomatoes) into bite-sized chunks and slide them into a bowl.
MAKE THE TOMATO SAUCE. Peel and mince or press the garlic. In a cast-iron skillet set over direct heat on the grill (or on a burner), heat 1 tablespoon inexpensive olive oil until hot. Add the garlic, thyme, pepper flakes, and black pepper to taste, and cook only for about a minute, enough to kill the garlic’s rawness. Add the tomatoes, smush them, and cook until the sauce thickens a bit, perhaps 5 minutes. Add the rest of the veggies and liquid from the bowl, stir, and warm over medium heat.
PASTA. On the stovetop, bring 1 gallon of water to a boil for the pasta and add about 1 teaspoon of salt. Add the pasta and cook to al dente according to the package directions.
SERVE. Drain the pasta, move it to a big bowl, pour on the tomato sauce, then pile on the rest of the veggies. Garnish and gently mix the herbs and Parmigiano in so they warm and exude their perfume. If you like, do as they do in Italy, and drizzle a high-quality olive oil over the top of each individual serving (especially if you plan to serve it cold).

Show 582, June 15, 2024: 9th Annual Garagiste Wine Festival – Urban Exposure with Co-Founder Doug Minnick

Posted on June 16, 2024 by Adam Bell

“The 9^th Annual Garagiste Wine Festival – Urban Exposure, returns to Los Angeles (Glendale Civic Auditorium) for the ninth time on Saturday, June 22nd, bringing 150+ extraordinary wines and 40+ of the best micro-production ‘garagiste’ wineries from all over California.” Tickets are now on sale.

“Renowned for its handcrafted wines from professional artisan winemakers who make less than 1,500 cases, its renegade spirit, and rules-breaking ‘no snobs allowed’ ethos, The Garagiste Festival: Urban Exposure is the only festival to provide Angelenos with the opportunity to be first to discover so many under-the-radar wines, wineries, wine styles, and grape varieties from almost every AVA in the state, including Paso Robles, Sonoma, Napa, Livermore, Mendocino, Santa Barbara County, and, of course, Los Angeles.”

“Once again, we are bringing the best of Wine Country to Los Angeles with a scope of wineries and grape varieties that would take months, or years, of in-person research to find — if you could find them at all,” said Garagiste Festival Co-founder Doug Minnick. “At Garagiste, we have done the research for you. With our long history as the home of the micro-winery movement, these wineries now seek us out to get their wines to our audience. Our winemakers love to personally pour their wines for you – not only their artisan takes on fan-favorite wines like Cabernet Sauvignon, Pinot Noir, and Chardonnay – but also the widest array of grapes varieties and styles you will find anywhere. And this is exactly what continues to make the Garagiste Festival such a popular and unique event.”

“The one-day Garagiste Festival: Urban Exposure kicks off on Saturday June 22^nd at 1:00 pm with an exclusive “Early Access: Rare and Reserve” tasting (only 150 of these Early Access tickets are available) where winemakers pour library, club-only or reserve wines.”

“The main event, the Grand Tasting, is from 2-5 p.m. During the Grand Tasting, local wine bar Vintage Wine + Eats will offer complimentary cheese & charcuterie plates. In addition, samples from artisan vendors will include: BoccaBella Farms Olive Oils and LA’s own Letterpress Chocolates. Bottled water will be provided along with a keepsake crystal logo glass from Stolzle.”

All events take place at Glendale Civic Auditorium, 1401 North Verdugo Road, Glendale, CA. There is plenty of onsite parking and easy access from the 134 and 210 freeways.

Festival Co-Founder Doug Minnick joins us to uncork all that is The Garagiste Festival.

Show 576, May 4, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on May 5, 2024 by Adam Bell

“Bar Becky at the Long Beach Exchange is Chef Jonathan Benvenuti’s tribute to his mom, Becky, who was the inspiration behind him becoming a chef.” Partner Jason Scarborough is the accomplished Beverage Director. It’s also a partnership with Chef Ross Pangilinan of Mix Mix Hospitality. Chef Benvenuti was previously the runner-up on Gordon Ramsay’s “Hell’s Kitchen.” “It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chef-driven creations.” Chef Jonathan Benvenuti takes a break from his busy kitchen to join us.

Fun Fact… Spain is the Number One producer of olive oil and olives in the world. “For over 150 years Garcia del la Cruz has been a respected grower and producer of premium, organic Extra Virgin Olive Oil (EVOO.) Over it’s early history three generations of women have managed the enterprise. At Garcia de la Cruz, they are dedicated to preserving Spain’s culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.” Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.

“Maizano, the cornerstone destination eatery of Costa Mesa’s Mercado Gonzalez Northgate Market, has expanded its hours to include lunch. When the restaurant debuted in November, it opened with a dinner-only menu. As the restaurant enters spring, Executive Chef Alan Sanz has debuted a curated menu of lunch dishes. Available Wednesday to Sunday (closed on Monday & Tuesday) from 11 a.m. – to 5 p.m., the masa-focused menu pays homage to the diverse culinary landscape of Mexico through vibrant and modern interpretations of its regional cuisine. Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including LA Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”

Restaurateur Jorge Salim of Gruppo Apapacho joins us in-studio.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Virtual and Ghost Kitchens were going to be the next big thing in takeout and delivery for restaurants. Millions of dollars in venture capital flowed into this space. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky road with us.

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

Show 576, May 4, 2024: Garcia de la Cruz Olive Oil from Spain

Posted on May 5, 2024 by Adam Bell

Michael McCowan of Garcia de la Cruz Olive Oils

Fun Fact… Spain is the Number One producer of olive oil and olives in the world. For over 150 years Spain’s Garcia del la Cruz has been a respected grower and producer of premium Extra Virgin Olive Oil (EVOO.) Over it’s history three generations of women have managed the enterprise.

“At Garcia de la Cruz, they are dedicated to preserving Spain’s culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.”

The Family-owned Montes de Toledo orchards yield top-quality olives (Cornicabra, Picual, Arbequina, Hojiblanca), all organic.

“Picture a world where Spain’s exquisite flavors grace tables worldwide. We, a cherished family-owned brand, aspire to deliver Spain’s finest sustainably. We’re not just creating great food; we’re nurturing the Earth’s beauty for our children and yours. Join us at Garcia de la Cruz, where Spain meets the world.”

Garcia de la Cruz olive oil products are available locally at Whole Foods Markets and via the Garcia de la Cruz Website.

Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.

May 4: Bar Becky, Garcia de la Cruz, Gruppo Apapacho

Posted on May 2, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Restaurateur and Chef Jonathan Benvenuti – Bar Becky at Long Beach Exchange, Long Beach
Segment Four and Five: Garcia de la Cruz Olive Oil from Spain
Segment Six and Seven: Maizano Cocina at Mercado Gonzalez, Costs Mesa, with Restaurateur Jorge Salim
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House in Huntington Beach and Show Co-Host

Andy Harris, Executive Producer and Co-host previews the show.

Bar Becky at the Long Beach Exchange is Chef Jonathan Benvenuti’s tribute to his mom, Becky, who was the inspiration behind him becoming a chef. Partner Jason Scarborough is the accomplished Beverage Director. It’s also a partnership with Chef Ross Pangilinan of Mix Mix Hospitality. Chef Benvenuti was previously the runner-up on Gordon Ramsey’s “Hell’s Kitchen.” It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chef-driven creations. Chef Jonathan Benvenuti takes a break from his busy kitchen to join us.

Fun Fact…Spain is the Number One producer of olive oil and olives in the world. “For over 150 years Garcia de la Cruz has been a respected grower and producer of premium Extra Virgin Olive Oil (EVOO.) Over it’s history three generations of women have managed the enterprise. At Garcia de la Cruz, they are dedicated to preserving Spain’s culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.” Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.

“Maizano, the cornerstone destination eatery of Costa Mesa’s Mercado Gonzalez Northgate Market, has expanded its hours to include lunch. When the restaurant debuted in November, it opened with a dinner-only menu. As the restaurant enters spring, Executive Chef Alan Sanz has debuted a curated menu of lunch dishes. Available Wednesday to Sunday (closed on Monday & Tuesday) from 11 a.m. – to 5 p.m., the masa-focused menu pays homage to the diverse culinary landscape of Mexico through vibrant and modern interpretations of its regional cuisine. Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”

Restaurateurs Jorge Salim and Javier Hernandez Pons join us in-studio.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Virtual and Ghost Kitchens were going to be the next big thing in takeout and delivery for restaurants. Millions of dollars in venture capital flowed into this space. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky road with us.

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

“Chef Benvenuti was previously the runner-up on Gordon Ramsay’s “Hell’s Kitchen.” It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chef-driven creations.”

Current menu standouts are Grandma’s Focaccia (with anchovy dip), Mom’s Carrots (with maple syrup, burrata and almonds), Pappardelle (with beef cheek, chanterelle mushrooms, and “sour cream”), and Chicken & Dumplings (with pearl onion, potato dumplings and roasted chicken jus.)

Chef Jonathan Benvenuti takes a break from his busy kitchen to join us.

Fun Fact…Spain is the Number One producer of olive oil and olives in the world. For over 150 years Spain’s Garcia del la Cruz has been a respected grower and producer of premium Extra Virgin Olive Oil (EVOO.) Over it’s history three generations of women have managed the enterprise.

The Family-owned Montes de Toledo orchards yield top-quality olives (Cornicabra, Picual, Arbequina, Hojiblanca), all organic.

Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.

“As we expand our offerings to include lunch service at Maizano, I’m thrilled to showcase the diverse flavors and traditions of regional Mexican cuisine,” comments Executive Chef Alan Sanz, who has cooked in renowned kitchens around the world. “Our dishes tell the stories of the culinary landscapes of Yucatán, Puebla, and Oaxaca and serve as a tribute to the rich tapestry of Mexican gastronomy.”

Sanz’s lunch offerings epitomize Mexican haute cuisine with a contemporary twist. The entire antojito section of the lunch menu features smaller masa-based dishes, using fresh masa from the Mercado’s Tortilleria La Gonzalez. These starters include Gordita de Pulpo featuring octopus in adobo, fresh green salsa, and a chicharron crumble; a playful Chapulín Taco featuring grilled Oaxacan cheese, smashed avocado, and fried grasshoppers; and a vegan Tlacoyo topped with green fava beans and a nopales salad.

“Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”

Virtual and Ghost Kitchens were going to be the groundbreaking next big thing in takeout and delivery as a powerful growth vehicle for restaurants. Millions of dollars in venture capital flowed into this space. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky roads with us.

Podcasts

Show 567, March 2, 2024: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One

Posted on March 3, 2024 by Adam Bell

Rich Verruni of Allegretto Vineyard Resort

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto.”

“Populated with art and artifacts from his travels throughout South America, Asia, Europe and beyond, Allegretto Vineyard Resort is Doug’s most personal project yet, designed to recreate the peace and proportion of ancient spaces. “Across history, people have expressed their connection to a deeper source through their environment, food, song, dance, and celebration,” he says. “The Allegretto is another of those human expressions. It tells a story in time – a story of joy.””

“The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.”

There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room.

The destination restaurant at the Resort is Cello Ristorante & Bar serving Breakfast, Lunch and Dinner. It’s an upscale yet casual Mediterranean-inspired restaurant. There is an extensive wine list in addition to the availability of the portfolio of Allegretto Wines. The handsome long bar is a centerpiece of the space and offers an ambitious Italian-themed cocktail program.

On-site activities include scheduled Olive Oil Tastings with local olives from San Miguel Olive Farm and informative guided Art Tours which are really a must to fully appreciate all the museum-quality art that is part of every corner of the Resort. At a guest’s leisure there is a walk on the Star Garden Trail with twelve stations of meditation and a chance to meet and feed, George, the friendly vineyard Alpaca. Hundreds of Lavendar plants are grown on the estate and hand-harvested as VIP guest amenities.

Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni is our guest.

Show 567, March 2, 2024: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two

Posted on March 3, 2024 by Adam Bell

There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room.

Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni continues as our guest to describe all the special amenities that are part of the Allegretto Vineyard Resort experience.