Show 113, March 7, 2015: Don Webber, Co-Owner, Cultivating Good

Don WebberWe’re back in Temecula this morning with Don Webber, the progressive and forward-thinking co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.

The founders of Harvest 2U saw a need in their community to provide families with an alternative to the high-priced organic produce sold in conventional grocery stores, and to offer a convenient solution for those wanting to buy from local farmers. Harvest 2U was created to bring quality locally grown produce to area families at a competitive price.

“Cultivating Good is committed to Good, Clean & Fair food, which directly impacts our health and our planet. We accomplish this mission through: direct purchasing and solid relationships with farmers, ranchers, and food artisans; keeping alive our local family and farm heritage; growing our local economies; sustaining the local food shed in which we live and operate; educating our customers about our planet; and cultivating partnerships within our local business community.”

“Our Mission keeps us all in the good food conversation; at the table, working together as a team”

 

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Show 64, March 8, 2014: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.

Organic fruits and vegetables are getting a lot of attention these days. With the fresh concern about GMOs in food, certified organic fruits and vegetables are, by definition, free of GMOs.

Robert Schueller of Melissa's World Variety ProduceOur resident produce expert, Robert Schueller of Melissa’s World Variety Produce, is back with us to discuss what’s new in organics. Melissa’s is the largest variety supplier of fresh organic produce in the USA. They have been distributing organic produce for over 16 years.

What’s hot? All varieties of organic Kale are at the top of the sales charts currently.

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March 8: Brock Radke, Maui Brewing, Big Island Chocolate Festival, 800 Degress Pizzeria, Passmore Ranch, Robert Schueller

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Brock Radke, Food Editor, Las Vegas Weekly
Segment Three: Garrett Marrero, founder, Maui Brewing Co.
Segment Four: Farsheed Bonakdar, President, Kona Cacao Association
Segment Five: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria
Segment Six: Michael Passmore, Fish Farmer, Passmore Ranch Part One
Segment Seven: Michael Passmore, Fish Farmer, Passmore Ranch Part Two
Segment Eight: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.

Chef Jet and Producer Andy preview the show.

Let’s talk pure chocolate indulgence. We’ll be previewing the Big Island Chocolate Festival. Then it’s time for a Las Vegas dining update. Brock Radke, our Las Vegas insider, brings us up-to-date. There is a new Neapolitan pizzeria in town that’s generating long lines. The co-founder & executive chef provides the tasty details.

You’ve probably never tasted farm-raised fish like this unless you’ve dined at a Rick Moonen restaurant or at The Meadowood Restaurant. A purveyor to the best restaurants is now serving home chefs with fresh fish on a very limited basis. There is an incredible craft brewery success story in Maui and you’ll hear all about it. They actually package their premium beer in cans! Organic fruits and vegetables are top of the mind. Our resident produce expert, Robert Schueller (The Pastor of Produce) from Melissa’s, is back with an informative update.

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

Brock Radke of Las Vegas WeeklyBrock Radke is our “in the know” guy in Las Vegas. He’s the respected Food editor for Las Vegas Weekly.

Brock brings us up-to-date on the Vegas dining scene. We’ll find out about the soon to open Linq on The Strip, the 411 on Giada De Laurentiis’ first restaurant in Las Vegas, and a collection of enticing new restaurants in Las Vegas’ Chinatown.

Garett Marrero of Maui Brewing CompanyMaui Brewing Co., founded by Garrett Marrero, is a craft brewery based in Maui, HI. As the largest authentic Hawaiian brewery, it currently has one brewery in Lahaina, and one brewpub in Kahana that creates more than 40 different styles on a rotating basis. In 2005 Maui Brewing Co. produced 400 barrels from the single brewpub and expanded into an additional brewery location in 2007, producing a little over 20,000 barrels in 2013.

MBC has remained consistent in the vision, “Handcrafted Ales & Lagers Brewed with Aloha.” The beers have been recognized worldwide for quality and innovation winning more than 100 medals in a short history. MBC was one of the first craft brewers to package their products in recyclable aluminum cans.

MBC is currently in construction to move production to a state-of-the-art brewery in Kihei.

It’s the only Hawaiian brewery with product available in the continental United States where the beer is actually brewed, and packaged, in Hawaii.

BIg Island Chocolate FestivalThe alluring, rich taste of chocolate, in both its sweet and savory forms, is showcased at the 3rd Annual Big Island Chocolate Festival, May 2 to 3 at the Fairmont Orchid, Hawaii. Headlining the event is “Mr. Chocolate,” Jacques Torres, Food Network celebrity and acclaimed pastry chef from New York. Also appearing is Donald Wressell of Guittard and Derek Poirier of Valrhona USA.

“The Big Island Chocolate Festival is a fantasyland of chocolate.” Says Kona Cacao Association President Farsheed Bonakdar (Bone-ak-dar.) “It inspires our chefs, encourages our island farmers to grow cacao and shows our chocolatiers that chocolate can be a viable business.” Farsheed Bonakdar of KCA is our guest.

Anthony Carron of 800 Degrees PizzaChef Anthony Carron is the creative force behind 800 Degrees Neapolitan Pizzeria which is growing rapidly with a devoted following. His background is in fine-dining. It started in Westwood in 2011. A “To-Go” branch was added in Westwood. Santa Monica recently opened. Las Vegas, Pasadena, Hollywood, and New York are on the horizon.

It’s thin crust pizza that follows the traditions established in Naples. What’s really different is that once you choose your toppings the pizza is then flash-cooked for about a minute in a wood-burning over at 800 degrees!

“800 Degrees strives to honor the tradition of classic Neapolitan pizza where the integrity of handcrafted ingredients is paramount. We use natural grown California tomatoes, our mozzarella is made for us every day right here in L.A., and our crust is crafted in house from only Italian flour, wild yeast, sea salt and filtered water.”

Michael Passmore of Passmore RanchThe always colorful Michael Passmore is a fish farmer in Northern California.

Passmore Ranch is a premium freshwater, sustainable fish ranch in California. They started modestly by selling live fish at Northern California farmers’ markets, and their quality and service quickly made them a premier purveyor for top restaurants and Michelin-starred chefs throughout the State and country.

They offer the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” They continue to build new partnerships with some of the country’s best chefs, including renowned restaurateur Rick Moonen, three-star Michelin chef Christopher Kostow, Napa pioneer Cindy Pawlcyn, and Dallas chef and “Top Chef” Season 10 contestant John Tesar.

Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized caviar. Most are available in any form a chef would like – live, filleted, special cuts and everything in between – coming straight, as the Passmore crew says, “fresh from our ranch to your kitchen.”

Michael Passmore speaks about the launch of Provisions. “Home Chefs, we’re very excited to bring you our fish and produce, fresh from our ranch to your kitchen just like we do with Michelin starred, James Beard awarded, and just plain great chefs in restaurants around the country.”

Rick Moonen of rm seafood in Las VegasMichael is joined by Chef Rick Moonen of rm Seafood and Rx Boiler Room in Las Vegas. Sustainable seafood is his specialty. Chef Moonen was at Passmore Ranch curing a batch of American caviar. He explains the process.

Organic fruits and vegetables are getting a lot of attention these days. With the fresh concern about GMOs in food, certified organic fruits and vegetables are, by definition, free of GMOs.

Robert Schueller of Melissa's World Variety ProduceOur resident produce expert, Robert Schueller of Melissa’s World Variety Produce, is back with us to discuss what’s new in organics. Melissa’s is the largest variety supplier of fresh organic produce in the USA. They have been distributing organic produce for over 16 years.

What’s hot? All varieties of organic Kale are at the top of the sales charts currently.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Brock Radke, Food Editor, Las Vegas Weekly
Segment Three: Garrett Marrero, founder, Maui Brewing Co.
Segment Four: Farsheed Bonakdar, President, Kona Cacao Association
Segment Five: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria
Segment Six: Michael Passmore, Fish Farmer, Passmore Ranch Part One
Segment Seven: Michael Passmore, Fish Farmer, Passmore Ranch Part Two
Segment Eight: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.

November 16: Seoul Sausage, Taps Fish House, Linda Burum, The Lobster, Coffee Bean & Tea Leaf, A Restaurant, Front Porch Pops

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops

Chef Jet and Producer Andy preview the show.

CBTL by the Coffee Bean and Tea LeafIt’s National Espresso Day on Saturday, November 23rd. To celebrate our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Seoul SausageA little over a year ago those three wild & crazy, youthful Korean-Americans (Ted and Yong Kim and Chef Chris Oh) opened the Seoul Sausage Co. in Little Osaka, West Los Angeles. They are known for melding distinctive Korean flavors into American sausages. Their other signature item is the “flaming balls.” Korean Fried Chicken (KFC) with corn bread is another specialty.

Seoul Sausage Co. opened right after the three partners won Season 3 of Food Network’s “Great Food Truck Race. First prize was a cool $50,000 and the new food truck they took across the country on the series. It’s affectionately known as “Big Mama.” The “Flaming Balls” was a dish created by necessity in an intense competition on “Great Food Truck Race.”

The (always entertaining) Seoul Sausage Co. guys are with us to talk about the sweet ride that has been the last year. The lines are still out the door.

There’s more…Young, Ted, and Chef Chris also have some exciting news to share with the listening audience. It’s an exclusive…

Joe Manzella of Taps Fish House and Brewery and the CatchRestaurateur Joe Manzella is the proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim on Katella near Angel Stadium.

Joe is also a lifelong sandwich fan and a history buff. He’s traveled the country researching regional favorites. Working with his executive chef he’s launched the “Famous 50” sandwich program. Each week a different regional favorite is showcased at both TAPS in Brea and The Catch in Anaheim. Thus far the Famous 50 has included favorites including lobster roll, Mama Manzella’s meatball sub, muffuletta, Chicago Italian Beef, and the Cubano.

According to Manzella to reach true sandwich nirvana five critical points must be met. He shares them with us on the show. One clue…All his bread comes from star baker Dean Kim at the OC Baking Co. in Orange.

Linda BurumLinda Burum is a well-known food journalist who currently contributes to Los Angeles Magazine and LA Weekly.

Linda is just back from a trip to Taipei, Taiwan where she did a bit of restaurant research.

Linda reports on her dining adventures there and mentions where you can get some of these same signature dishes locally.

Executive Chef Colin Crannell of the Lobster in Santa MonicaThe guests still think of Executive Chef Collin Crannell of The Lobster in Santa Monica as the “new” chef even though he’s been there four years. He has serious fine dining background going back to Joachim Splichal’s Patina and luxury hotels.

Of course he’s a lobster specialist. There is even a lobster ravioli on the menu with Santa Monica farmer’s market vegetables. He also does some pretty wonderful thinks with steak.

Chef Crannell impresses with soup, too.

The Lobster is located at the top of the entrance to the historic Santa Monica Pier. It’s an incredible ocean view. The restaurant proudly defies the notion that if you offer a great view you can probably get away with serving mediocre food.

It’s National Espresso Day on Saturday, November 23rd.

Jay Isais of the Coffee Bean and Tea LeafJay Isais, Senior Director of Coffee for The Coffee Bean & Tea Leaf joins us to chat about creating the perfect cup of espresso. There is a lot more to this than you may imagine.

To get you into the Holiday Spirit our friends at The Coffee Bean & Tea Leaf will be featuring a Black Friday promotion.

The CBTL, the single serve beverage system from The Coffee Bean & Tea Leaf, will be part of a special promotion from November 29 through December 1, 2013. Enthusiasts can purchase one CBTL Single Serve Machine and get a second CBTL Single Serve Machine (of equal or lesser value) free!

Jon Blackford of A RestaurantWhat is now the popular A Restaurant on Pacific Coast Highway in Newport Beach is a classic dining spot dating back to 1926. A few years ago new, local ownership completely restored the place to its current ageless steakhouse atmosphere. It’s handsome with a very popular bar.

Jon Blackford is the executive chef. His charge is to continue to serve great steaks but also elevate the rest of the menu. Believe it or not he loves market fresh vegetables and amazes with beets.

He impresses with creative charcuterie and cheese plates and house-made grilled sausages.

Erin Whitcomb of Front Porch PopsErin Whitcomb’s Front Porch Pops were the hit of the Orange International Street Fair in Old Town Orange over Labor Day Weekend. They were being enjoyed everywhere on the Festival site. The pops are handmade in small batches.

Tangy Lemon Cream was the first frozen novelty sold back in 2010.

Erin’s Pop Philosophy:

  • We use real fruit and fresh dairy to make our pops.
  • Our pops are handcrafted by our staff using our own recipes.
  • You’ll never find artificial colors, flavors, or high–fructose corn syrup in our pops. Ever.
  • We use locally grown, organic produce whenever we can. We sell our pops at farmer’s markets and take great pride in saying, “The plums from that farmer over there are in this popsicle right here!”

New to the line (and just in time for the Holidays) are small batch pies. The crust is hand-rolled.

A colleague described him as “passionate, dedicated, creative, stubborn, tough, great vision, and healthy.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef Chris Oh and Ted Kim of Seoul Sausage Co. in West Los Angeles
Segment Three: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim
Segment Four: Linda Burum, food journalist & contributor to Los Angeles Magazine and L.A. Weekly
Segment Five: Collin Crannell, Executive Chef of The Lobster
Segment Six: Jay Isais, Senior Director of Coffee, The Coffee Bean & Tea Leaf
Segment Seven: Jon Blackford, Executive Chef of A Restaurant, Newport Beach
Segment Eight: Erin Whitcomb, POPrietor of Front Porch Pops