Podcasts
Hour One: Pasta Armando, Portuguese Wine Week
Hour Two: Farmhouse at Descanso Gardens, Pacific Rim International Wine Competition, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Pasta Armando with Jeffrey Root, Head of Brand Development
Segment Four: Portuguese Wine Week with Sandra Gomes Rocha, Producer
Segments Five and Six: Farmhouse at Descanso Gardens with Chefs Rich Mead and Adam Cherney
Segment Seven: Pacific Rim Wine Competition with Co-Chief Judge Winemaker Jon McPherson
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”
Andy Harris, Executive Producer and Co-Host previews the show.
“Pasta Armando is a high-quality imported Italian Pasta made from 100% Durum Wheat. The conventional pasta is 100% Italian durum wheat semolina and water, teflon died and slow-dried. Armando’s pasta is made using only two ingredients processed according to a traditional method. The special taste stands out from the crowd. Armando fosters strong relations with its farmers as they are an indispensable part of the team.” We’ll meet the highly informative Jeffrey Root, Head of Brand Development for Pasta Armando USA / Canada, who is also an experienced restaurateur and knows how to successfully merchandise pasta on restaurant menus.
“Renowned for its diverse terroirs and unique grape varietals, Portugal has emerged as a rising star in the global wine scene. Premiering in Los Angeles June 7th through 14th, the 2nd Annual Portuguese Wine Week offers an unparalleled opportunity for wine lovers to explore the depth and complexity of Portuguese wines right here in the heart of Hollywood and environs. Hosted by Diniz Cellars, importer of fine Portuguese wines, this week-long celebration promises to captivate wine enthusiasts with a series of enticing events, including wine tastings, dinners, and other immersive experiences.” Diniz Cellars’ Sandra Gomes Rocha joins us to uncork all this is Portuguese Wine Week.
“Farmhouse at Descanso Gardens, the new farm-to-table dining destination nestled within the botanical garden and living museum located in La Cañada Flintridge, launched on Friday, May 30, 2025. Developed in collaboration with Southern California’s renowned Chef Rich Mead, Farmhouse is open daily for lunch, dinner and weekend brunch, offering an immersive, seasonal culinary experience in Descanso Gardens’ breathtaking 150-acre urban oasis.
The Farmhouse at Descanso Gardens culinary program is a harmonious collaboration between two acclaimed Southern California chefs: Chef Rich Mead, the restaurant’s visionary, celebrated for his pioneering work in sustainable cuisine and passion for supporting local farmers; and Chef Adam Cherney, who leads the kitchen as Executive Chef. Sharing Chef Mead’s deep commitment to farm-to-table principles, Chef Cherney is known for his creativity and precision, honed over more than 15 years in top Los Angeles restaurants, including A.O.C., Pace and Saltie Girl.”
“The Pacific Rim International Wine Competition was founded in 1985 by a group of winemakers, vintners and educators passionate about making great wines accessible to the public. The Pacific Rim Competition is held at the historic National Orange Show Fairgrounds in San Bernardino, California for two days. This year the competition dates were June 3rd & 4th. Over the course of two days, the judges engaged in a blind tasting of every wine entered into the Competition. The wines were discussed, evaluated and awarded medals accordingly. The 2025 Results List is available on their Website.” Jon McPherson the acclaimed winemaker for South Coast Winery Resort, Carter Estate (Temecula, CA) and Carter Creek Winery (Texas Hill Country) was the Head Judge with his Texas-based brother, Kim McPherson of McPherson Cellars. Jon joins us to discuss the 2025 competition and the winners.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House(located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Sugarcane oil is coming into commercial kitchens as a more sustainable alternative to seed oils. Chef Andrew explains the healthful implications. Talking about sustainable Chef Andrew mentions the Orange County marine biology students who are raising white seas bass, green abalone and Pismo clams to return them to the ocean.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Pasta Armando is a high-quality Italian Pasta made from 100% Durum Wheat. The conventional pasta is 100% Italian durum wheat semolina and water, teflon died and slow-dried. Armando’s pasta is made using only two ingredients processed according to a traditional method. The special taste stands out from the crowd.”
“Armando fosters strong relations with its farmers as they are an indispensable part of the team. Pasta Armando helps support the environment, the local communities, and the farmers. Farmers are
empowered with proper training, scholarships, and fair crop value set by a guaranteed price floor, despite market trends.”
We’ll meet the highly informative Jeffrey Root, Head of Brand Development for Pasta Armando USA /Canada, who is also an experienced restaurateur and knows how to successfully merchandise pasta on restaurant menus.
“Renowned for its diverse terroirs and unique grape varietals, Portugal has emerged as a rising star in the global wine scene. Premiering in Los Angeles June 7th through 14th, the 2nd Annual Portuguese Wine Week offers an unparalleled opportunity for wine lovers to explore the depth and complexity of Portuguese wines right here in the heart of Hollywood and environs.”
“Hosted by Diniz Cellars, importer of fine Portuguese wines, this week-long celebration promises to captivate wine enthusiasts with a series of enticing events, including wine tastings, dinners, and other immersive experiences.”
Diniz Cellars’ Sandra Gomes Rocha joins us to uncork all this is Portuguese Wine Week.
“Farmhouse at Descanso Gardens, the new farm-to-table dining destination nestled within the botanical garden and living museum located in La Cañada Flintridge, launched on Friday, May 30, 2025. Developed in collaboration with Southern California’s renowned Chef Rich Mead, Farmhouse is open daily for lunch, dinner and weekend brunch, offering an immersive, seasonal culinary experience in Descanso Gardens’ breathtaking 150-acre urban oasis.”
“Farmhouse will enhance the guest experience here at Descanso Gardens,” said Juliann Rooke, CEO of Descanso Gardens. “Through this partnership with Chef Mead, we hope visitors will join us in cultivating a space where nature, great food, and community come together.”
“The Farmhouse at Descanso Gardens culinary program is a harmonious collaboration between two acclaimed Southern California chefs: Chef Rich Mead, the restaurant’s visionary, celebrated for his pioneering work in sustainable cuisine and passion for supporting local farmers; and Chef Adam Cherney, who leads the kitchen as Executive Chef. Sharing Chef Mead’s deep commitment to farm-to-table principles, Chef Cherney is known for his creativity and precision, honed over more than 15 years in top Los Angeles restaurants, including A.O.C., Pace and Saltie Girl. He now embarks on his next chapter at Farmhouse at Descanso Gardens, where he will bring this shared vision to life.”
“Inspired by the exceptional ingredients produced by California farmers and thoughtful purveyors, the seasonal menu is complemented by a garden-to-glass cocktail program and a carefully curated wine list. Start with a selection of shareable plates, including the Farmhouse Charcuterie Board with pickled veggies, house-made seasonal jam & grilled Larder Baking Co. ciabatta; and the Coriander & Cumin-Spiced Carrots served with burrata cheese, carrot top pistou, pistachios and mint. Entrée highlights include the Grilled Autonomy Farms Grass-Fed Coulotte Steak with asparagus, cipollini onions, spinach, crispy fried smashed Weiser Farms potatoes, shiitake mushroom puree & red wine jus; and the Seared Salmon, accompanied by Tehachapi Grain Project Sonora grain, ginger, leek, mushroom, spinach, green beans and Thai vinaigrette.”
“Guests can enjoy a thoughtfully designed space that combines indoor and outdoor seating and a modern, airy aesthetic. With a dynamic menu of seasonal dishes and a garden-to-glass cocktail program, Farmhouse at Descanso Gardens is the perfect setting for both casual meals and special gatherings, inviting guests to connect with nature and savor the freshest flavors of the moment. Farmhouse at Descanso Gardens is open daily for lunch and dinner and weekend brunch with the last reservation at 8:30 p.m. Access to the restaurant is separate from Descanso Gardens and located near the Garden entrance.”
Chef Rich Mead and Adam Cherney are our guests with a salivating overview of Farmhouse at Descanso Gardens.
“The Pacific Rim International Wine Competition was founded in 1985 by a group of winemakers, vintners and educators passionate about making great wines accessible to the public. The Pacific Rim Competition is held at the historic National Orange Show Fairgrounds in San Bernardino, California for two days. This year the competition dates were June 3rd & 4th.”
“The goal at the Pacific Rim Wine Competition is to give thoughtful evaluation to every wine entered, and to celebrate high quality wines of all styles, from all regions of the world. Their esteemed panel of judges (including Winemaker Wes Hagen, the Brand Ambassador for Santa Maria’s Native 9) represent all aspects of the wine industry, including Master Sommeliers, award-winning winemakers, impressive distributors, educators and restaurateurs, to name a few.”
“Over the course of two days, the judges engaged in a blind tasting of every wine entered into the Competition. The wines were discussed, evaluated and awarded medals accordingly. The 2025 Results List is available on their Website.”
Jon McPherson the acclaimed 2nd generation winemaker for South Coast Winery Resort & Spa, Carter Estate (Temecula, CA) and Carter Creek Winery (Texas Hill Country) was the Head Judge with his Texas-based brother, Kim McPherson of McPherson Cellars. Jon joins us to discuss the 2025 competitions and the winners.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Sugarcane oil is coming into commercial kitchens as a more sustainable alternative to seed oils. Chef Andrew explains the healthful implications. Talking about sustainable Chef Andrew highlights the Orange County marine biology students who are raising white sea bass, green abalone and Pismo clams to return them to the ocean.
Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
Podcasts
Hour One: Pasta Armando, Portuguese Wine Week
Hour Two: Farmhouse at Descanso Gardens, Pacific Rim International Wine Competition, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Pasta Armando with Jeffrey Root, Head of Brand Development
Segment Four: Portuguese Wine Week with Sandra Gomes Rocha, Producer
Segments Five and Six: Farmhouse at Descanso Gardens with Chefs Rich Mead and Adam Cherney
Segment Seven: Pacific Rim Wine Competition with Co-Chief Judge Winemaker Jon McPherson
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”
