Show 293, October 6, 2018: Maria Ponzi, President & Director of Sales and Marketing, Ponzi Vineyards, Tualatin Valley, Oregon

Anna Maria PonziThe Tualatin Valley, Oregon’s esteemed Ponzi Vineyards is one of Oregon’s premier wineries. Established in 1970 as one of the pioneering wineries in Willamette Valley, Ponzi is now being run by the family’s 2nd generation of two sisters. Luisa Ponzi (trained in Burgundy) is Winemaker and Anna Maria Ponzi is President & Director of Sales and Marketing.

Founders Dick and Nancy Ponzi moved their young family to the Willamette Valley in the late 1960s with a spirit of adventure and a passion for making world class Pinot Noir. After many research trips to Burgundy and an extensive search for the ideal location, they purchased 20 acres on a small farm just southwest of Portland, Oregon. It was a daring risk — at the time, the Pacific Northwest was not thought to be a place to grow Pinot Noir, but Dick and Nancy realized the Northern Willamette Valley’s climate was ideal for cool climate varieties. Pinot Noir cuttings were planted, and in 1970 Ponzi Vineyards was founded.

The methods, philosophies and winemaking passion established nearly 50 years ago are still practiced today under the family’s second generation.

Ponzi Vineyards continues to set the standard for Oregon’s viticultural innovation while maintaining an unwavering commitment to a tradition of winemaking excellence. For the last 25 years, this philosophy has been carried on by the Ponzi family’s second generation.

All 130 acres of family-owned vineyards are LIVE Certified Sustainable, the world’s highest standard for sustainable viticulture and enology. Driven by the concept that the varietal must match the terroir and climate, Ponzi Vineyards continues to set the bar for Oregon and remains at the forefront of the nation’s top wine producers.

The handsome Ponzi tasting room at The Winery features fireside seating, a covered terrace and bocce ball courts. Experience exceptional wines while enjoying panoramic views of the vineyard and valley. Small food pairings are offered to accompany the wines. Open daily from 11:00 a.m. to 5:30 p.m. Highly recommended.

Maria Ponzi pulls the cork for us.

 

 

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Show 281, July 14, 2018: Jack Lien, SakeOne, Forest Grove, Oregon

Jack LienNear the foodie mecca that is Portland, OR is SakeOne, located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR? Foremost it’s the pristine, naturally soft water quality.

SakeOne brews three lines of premium Sake in Oregon including Momokawa, Moonstone and G Sake. At their Forest Grove brewery you can enjoy Premium Sake Flights in their Tasting Room and also partake of their educational Brewery Tour (at no charge.)

Sake is an ancient beverage dating back nearly 3,000 years, but began its refinement about 1,000 years ago. Today’s premium styles of sake (Junmai, Ginjo, Daiginjo, and others) are only about forty-five years old and still not a significant percentage of all sake produced. But, in the US, premium sake is more than half the market and growing.

“At SakéOne we tap into the idyllic waters of Oregon’s Willamette Valley to brew pure, premium saké in a variety of styles. Check out our bold and crisp G Saké, fruit-infused Moonstone and versatile Momokawa brands.”

We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s resident expert, Jack Lien.

 

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Show 157, January 30, 2016: Kyle Meyer, Co-Proprietor, The Wine Exchange, Tustin

Kyle Meyer of Wine ExchangeOur favorite purveyor of genuinely useful wine knowledge, Kyle Meyer, the Co-Proprietor of The Wine Exchange, joins us for his eagerly anticipated monthly tutorial.

Kyle provides a preview of coming attractions in wine for the New Year (think 2014 Pinot Noirs from Oregon) along with the chatter involving comparative discussions about Bordeaux reds and California Cabernet.

“For as long as we have been doing this, there have been comparative discussions about Bordeaux reds and California Cabernet.  A lot of that discourse centers on the fact that they are both essentially made from the same group of varietals.  Inevitably the bantering arrives at which is better, and that becomes a much more parochial argument with those in whichever camp arguing their side.  There is no middle ground.  Folks who like big bold Cabernets and other weighty renditions of Bordeaux varietals as they are made in California will point to Bordeaux and say they are thin.  Those in the Bordeaux camp will point to the ageability and complexity that Bordeaux has historically demonstrated, and call the Cali versions plodding and one dimensional.”

 

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Show 150, December 12, 2015: Anita Lau, Mad Hungry Woman Blogger

Anita Lau of Mad Hungry WomanAnita Lau is better known to regular listeners of the “SoCal Restaurant Show” as the Mad Hungry Woman blogger. She was living in Hong Kong in the 90s before the turnover by the British to China. Anita was just back to Hong Kong for a 3-week visit. We’ll get a insider’s view of the dining scene there during the glory days of the British and now under Chinese authority.

Anita will fill us in on the impact of Michelin Stars in Hong Kong and also the best street food. Michelin in now even rating “Street Food” which seems a bit odd.

Anita notes that the big deal celebrity chefs are opening high-profile restaurants in Hong Kong. Gordon Ramsay is already there and Anita crossed paths with Chris Cosentino of “Top Chef Masters” fame there, too.

We’ll also get the morsel-by-morsel details of her favorite dining experience of the trip. It’s French and elegant…Go to her blog to read her full review of EPURE. Beautiful food photography of the meal, too.

Born in Hong Kong and now living in Orange County, California, Anita Lau is an international author and writer who has lived in Malaysia, Australia, Nebraska, Oregon, San Francisco and also, Hawaii. Her obsession with food began at an early age but it wasn’t until her early 20s when her experimentation with cooking led her to start a small catering business which she would run in her spare time while at college in Australia.

 

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Show 139, September 26, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside this morning a bit early for Notre Dame football at 11:30 a.m.

Cooking authority Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest tile is The Seasonal Jewish Kitchen – A Fresh Take On Tradition. Amelia joins us with all the tasty facts on her new book.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and cooked at one of the most prestigious charity funds-raisers in Las Vegas. We’ll catch-up with the always on the move Chef Eric.

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Dan Marca is our guest.

In three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles.  What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling Scion and an in-demand catering company. Newly opened is a Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Co-founder Ted Kim joins us with a fiery update.

What is the role of a sommelier in a restaurant ? It’s certainly changing…Is the person a friend or a foe ? How do you really know? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 139, September 26, 2015: DANCIN Vineyards, Co & Proprietor Dan Marca

Dan MarcaDANCIN Vineyards (Medford, Oregon) is a lush, Tuscan Italian-esque vineyard estate known for award-winning Pinot Noir and Chardonnay where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca.

The Marcas take only one thing more seriously than hospitality – growing Pinot Noir and Chardonnay grapes of exceptional quality and making premium wine that expresses the terroir of their special site while spotlighting the grape’s essential character.

“Our recent expansion allows us to use our estate’s natural topography for a gravity flow system that cuts out the need for pumps. We can get the wine from barrel to bottling with minimal agitation which is integral for great Pinot Noir because its delicate flavor is easily damaged” says owner Dan Marca.

DANCIN was the first vineyard estate in the area to serve food prepared from their own kitchen. The menu is deliciously simple and designed to pair with the wines. Standouts are the stuffed mushrooms and variety of specialty artisan pizzas from Cindy’s wood-fueled oven.

“Dance like Nobody’s Watching.”

Dan Marca is our guest.

 

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September 26: Amelia Saltsman, Spago Las Vegas, Dancin Vineyards, Seoul Sausage, Wine Exchange

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Amelia Saltsman and The Seasonal Jewish Kitchen
Segment Three: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas
Segment Four: DANCIN Vineyards, Co & Proprietor Dan Marca
Segment Five: Seoul Sausage Co. and Co-Founder Ted Kim
Segment Six: Kyle Meyer, Co-proprietor, The Wine Exchange

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside this morning a bit early for Notre Dame football at 11:30 a.m.

Cooking authority  wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest tile is The Seasonal Jewish Kitchen – A Fresh Take On Tradition. Amelia joins us with all the tasty facts on her new book.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and been the lead working chef at one of the most prestigious annual charity funds-raisers in Las Vegas. We’ll catch-up with the always on the move Chef Eric.

DANCIN Vineyards (Medford, Oregon) is a lush, hillside, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Dan Marca is our guest.

In three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles.  What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling Scion and an in-demand catering company. Newly opened is a full-service Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Co-founder Ted Kim joins us with a fiery update.

What is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a guest’s friend or a foe ? How do you really know? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Amelia SaltsmanSanta Monica-based cooking authority and culinary personality Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest title is The Seasonal Jewish Kitchen – A Fresh Take On Tradition.

In The Seasonal Jewish Kitchen Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles.

Amelia draws on her own rich food history to bring the reader a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks.

You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, and gribenes—in fresh, modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.

Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, “This is Jewish food? Who knew?”

Amelia joins us with all the incredibly delectable facts on her new book.

Eric KleinExecutive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam on a 7-day Northeast Canada Discovery voyage, and been at-the-stoves with Wolfgang Puck as the host chef at one of the most prestigious annual charity funds-raisers in Las Vegas.

Last week Chef Eric was the host chef for Chef Wolfgang Puck’s 3rd annual “Sip & Savor” benefit at Spago Las Vegas. It benefits Keep Memory Alive.

It’s a mix-and-mingle, wine-and-dine event which gave the guests the opportunity to indulge in an interactive culinary affair sampling the signature cuisine of each of Puck’s six Las Vegas restaurants, paired with a number of Chef Puck’s favorite wines.

We’ll catch-up with Chef Eric.

Dan MarcaDANCIN Vineyards (Medford, Oregon) is a lush, Tuscan Italian-esque vineyard estate known for award-winning Pinot Noir and Chardonnay where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca.

The Marcas take only one thing more seriously than hospitality – growing Pinot Noir and Chardonnay grapes of exceptional quality and making premium wine that expresses the terroir of their special site while spotlighting the grape’s essential character.

“Our recent expansion allows us to use our estate’s natural topography for a gravity flow system that cuts out the need for pumps. We can get the wine from barrel to bottling with minimal agitation which is integral for great Pinot Noir because its delicate flavor is easily damaged” says owner Dan Marca.

Dan Marca is our guest.

Ted Kim of Seoul SausageIn three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles. What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed fast-casual restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling scion and an in-demand catering company.

Newly opened is a full-service Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Think Vinny’s Fried Chicken Sandwich with Adobo marinated chicken, honey habanero slaw, aioli and served on a brioche bun. On the Adult Beverage side of the menu is the Seoul Sista with rum, lime juice, pineapple juice, and matcha coconut cream.

Founded by brothers Ted and Yong Kim alongside Chef Chris Oh, Seoul Sausage Company broke onto the public’s awareness when they won Season 3 of The Great Food Truck Race, Food Network’s second highest rated show. Now, food celebrities including Alton Brown, Giada De Laurentis, Bobby Flay and Simon Majumdar frequent their store during TV shoots to munch on their favorite dishes.

Co-founder Ted Kim joins us with a fiery update.

Kyle Meyer of Wine ExchangeWhat is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a friend or a foe to the guest? How do you really know?

Can a sommelier work his way up with experience or is it a requirement to be certified by one of the Wine World’s governing bodies? Who creates the wine lists that you see at restaurants?

Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Amelia Saltsman and The Seasonal Jewish Kitchen
Segment Three: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas
Segment Four: DANCIN Vineyards, Co & Proprietor Dan Marca
Segment Five: Seoul Sausage Co. and Co-Founder Ted Kim
Segment Six: Kyle Meyer, Co-proprietor, The Wine Exchange

Show 124, May 30, 2015: Anne Marie Panoringan, OC Weekly

Anne Marie PanoringanAnne Marie Panoringan is one of the highly readable food writers for OC Weekly. She has earned the respect of her peers. Her signature pieces are nuanced chef interviews and coverage of the emerging Long Beach restaurant scene. She is always out there doing her research…

Her newest “On the Line” chef interview feature is of Manfred Lassahn of Watertable in Huntington Beach.

Anne Marie just returned from Portland, a new foodie paradise. She will share some of her dining adventures there including eating (multiple times) at the most famous food cart in Portland!

That would be Nong Khao Man Gai which has expanded to two food carts and one bricks -and-mortar location. They even provide their guests with a postcard with instructions for enjoying their signature dish. Of course there is a story…

She also visited Imperial where Bravo’s “Top Chef” alum Doug Adams (Season 12) is the Chef de Cuisine. Chef Adams spent time at Andy Ricker’s Pok Pok which is legendary for Thai in Portland. How about his Smoked Steelhead Trout Hash as a Special?

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Show 124, May 30, 2015: Anne Marie Panoringan, OC Weekly Continues…

Anne Marie PanoringanWe’re continuing with OC Weekly’s Anne Marie Panoringan who just returned from Portland, a new foodie paradise.

On the national doughnut scene Portland’s Blue Star Donuts is a revered cult favorite. We’ll hear about “Doughnuts for grown-ups.”

Anne Marie’s timing is impeccable. Blue Star Donuts is coming to Venice’s Abbott Kinney Avenue later this summer. It’s their first U.S. expansion outside of Portland! Looking for that Hard Apple Cider Fritter…

PSU Farmers Market and the upscale bars at both The Ace Hotel and The Heathman Restaurant and Bar are also on the menu. It’s seems the luxe Heathman Hotel is a location in both the book and movie versions of 50 Shades of GrayCertainly a good excuse to create a signature cocktail around.

It’s definitely time for a food holiday escape in Portland.

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Show 44, October 19, 2013: Andy Ricker, chef and restaurateur, Pok Pok, Portland, Oregon and Brooklyn, New York Part One

Andy Ricker of Pok PokSurprisingly Chef Andy Ricker is not from Thailand but as an accomplished restaurateur he’s found great success recreating the flavors of Northern Thailand which he really fell in love with during an extensive visit in 1992. He started with a modest restaurant in Portland, Oregon and his growing empire now extends to Brooklyn.

The original Pok Pok in Portland became a must-stop destination for visiting foodies after being profiled on Food Network’sDiners Drive-ins and Dives.” In 2011 Andy was bestowed the honor of “Best Chef – Northwest” from The James Beard Foundation.

Just out from Ten Speed Press is Pok Pok : Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Particularly helpful are the writings on what differentiates the various regions of Thai cuisine. The book also contains suggestions for complete menus using the various recipes.

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