Podcasts
Hour One: Anne Marie Panoringan, Sobon Wine Co.
Hour Two: Sobon Wine Co., Trevor’s at the Tracks, Ask The Chef
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan – Culture OC’s Food Columnist
Segments Four and Five: Winemaker & Winegrower Paul Sobon, Sobon Wine Co., Amador County, CA
Segments Six and Seven: Trevor Baird, Owner / Operator of Trevor’s At The Tracks, San Juan Capistrano
Segment Eight: “Ask the Chef” with Executive Producer Andy Harris
Andy Harris, Executive Producer and Co-Host previews the show.
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a discussion of Darkroom restaurant in Santa Ana. First Anne Marie provides an overview of her trip to Chicago to attend the James Beard Awards, the Oscars of the food world. How did the Orange County nominees fare?
“The Sobon family first staked their claim to this historic site (Amador County, CA) in 1989 when Shenandoah Vineyards founders, Leon and Shirley Sobon, acquired the D’Agostini Vineyards for each other as a 30th anniversary present. After having reestablished Shenandoah Vineyards in 1977, the Sobon Family set their sights on reestablishing and renovating this once proud property. After nearly five arduous years of replanting and rehabilitating the over 200 acres of prime hillside vineyards, the family’s dream of producing small batch, estate grown Zinfandel was set to become a reality. Sobon Wine Company is now one of only a handful of independent regional wineries that is completely family- owned, operated and managed, with a portfolio of fine, hand-crafted artisanal wines. Winemaker and Winegrower Paul Sobon (2nd generation) joins us to pull the cork on all that is Sobon Wine Company.”
“Located in a historic train depot in San Juan Capistrano, Trevor’s at the Tracks (Trevor Baird) lives by the motto “Locally Acquired | Globally inspired.” They offer a rotating seasonal menu, plus Chef’s specials that rotate every couple of weeks. They’re open 7 days a week with live music nightly (and all -day on the weekends). Never repeating a musician throughout the month, Trevor’s at the Tracks hires over 50 local musicians monthly to play on the patio. With their commitment to sustainability and community, Trevor’s at the Tracks is redefining what it means to eat responsibly—without sacrificing flavor or experience. Trevor’s at the Tracks offers one menu from open to close with operating hours of 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Fridays and Saturdays.” Restaurateur, Chef and Farmer, Trevor Baird is our guest.
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. Prods to tip in unexpected places seem to be getting a bit out of hand. Tip lines appear on credit card payment screens and tip jars are everywhere. Should you really tip the counterperson at a gas station convenience store who hands you a wrapped sandwich? Chef Andrew shares his informed thoughts. (Rescheduled from last week.)
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications.
Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a discussion of Darkroom restaurant in Santa Ana.
First Anne Marie provides an overview of her trip to Chicago to attend the James Beard Awards, the Oscars of the food world. How did the Orange County nominees fare?
Anne Marie then continues with us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course more Orange County morsels will be part of the conversation including a further discussion of Darkroom restaurant in Santa Ana. Also Anne Marie provides an overview of her recent Culture OC’s suggestions for Summer dining and beverage picks.
“With a heritage dating back to the California Gold Rush, Sobon Estate (Amador County) has now been recognized as the oldest continuously operating winery in the state. This historic estate dates back to 1856 when the Uhlinger family planted the first vines in Amador County to maintain ownership of the land and prevent gold prospectors from staking a claim.”
“The Sobon family first staked their claim to this historic site in 1989 when Shenandoah Vineyards founders, Leon and Shirley Sobon, acquired the D’Agostini Vineyards for each other as a 30th anniversary present. After having reestablished Shenandoah Vineyards in 1977, the Sobon Family set their sights on reestablishing and renovating this once proud property. After nearly five arduous years of replanting and rehabilitating the over 200 acres of prime hillside vineyards, the family’s dream of producing small batch, estate grown Zinfandel was set to become a reality. Sobon Wine Company is now one of only a handful of independent regional wineries that is completely family owned, operated and managed, with a portfolio of fine, hand-crafted artisanal wines.”
“Sobon Estate wines (since the 2008 vintage) are all produced by 2nd generation winemaker Paul Sobon. He has been making wines, as well as tending to the families estate vineyards alongside his father and family patriarch, Leon Sobon, for over three decades before fully assuming the reigns of production. UC Davis trained with apprenticeships in both South Australia and Bordeaux, Paul has an innate feeling for the land, vineyard and wines in this region unlike any others.”
“Natural winemaking is their goal, with special care given to every barrel and every bottle. Sobon Estate strives to produce the highest quality wine possible and to fully express the true flavors and aromas of each grape variety and the soil from which they are grown.”
Winemaker and Winegrower Paul Sobon (2nd generation) joins us to pull the cork on all that is Sobon Wine Company.
“Located in a historic train depot in San Juan Capistrano, Trevor’s at the Tracks (Trevor Baird) lives by the motto “Locally Acquired | Globally inspired.” They offer a rotating seasonal menu, plus Chef’s specials that rotate every couple of weeks. They’re open 7 days a week with live music nightly (and all day on the weekends). Never repeating a musician throughout the month, Trevor’s at the Tracks hires over 50 local musicians monthly to play on the patio.”
“With their commitment to sustainability and community, Trevor’s at the Tracks is redefining what it means to eat responsibly—without sacrificing flavor or experience. Trevor’s at the Tracks offers one menu from open to close with operating hours of 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Fridays and Saturdays.”
“True to its motto, Locally Acquired | Globally Inspired, Trevor’s at the Tracks is now growing a vibrant assortment of high-yield produce, including lettuce, carrots, radishes, cabbage and herbs. Every ingredient grown at the farm is purposefully incorporated into the restaurant’s globally inspired dishes, adding freshness and depth of flavor while keeping the supply chain tight and local.”
“This farm represents a natural evolution of our mission,” says Trevor Baird, “We’re not only reducing our carbon footprint by sourcing produce mere minutes from our kitchen—we’re closing the loop and providing our customers with the best possible tasting food there is.”
“In addition to sourcing farm-fresh produce, Trevor’s is fully committed to zero-waste practices. Vegetable scraps and organic waste from the restaurant are returned to the farm in the form of nutrient-rich compost, helping cultivate the next crop and promoting healthy soil. “We believe that being a great restaurant today means more than great food,” adds Trevor “It means accountability—to the environment, to our community, and to the future.””
“Trevor’s at the Tracks has had an on-going green initiative since opening in February 2017. Trevor’s at the Tracks has had an on-going green initiative since opening in February 2017. At the heart of the restaurant has always been to limit the carbon footprint and, in turn, they have given their guests a taste of what sustainable, local dining can be.”
Restaurateur, Chef and Farmer Trevor Baird is our guest.
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.
Prods to tip in unexpected places seem to be getting a bit out of hand. Tip lines appear on credit card payment screens and tip jars are everywhere. Should you really tip the counterperson at a gas station convenience store who hands you a wrapped sandwich? Chef Andrew shares his informed thoughts. (Rescheduled from last week.)
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: Anne Marie Panoringan, Sobon Wine Co.
Hour Two: Sobon Wine Co., Trevor’s at the Tracks, Ask The Chef
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan – Culture OC’s Food Columnist
Segments Four and Five: Winemaker & Winegrower Paul Sobon, Sobon Wine Co., Amador County, CA
Segments Six and Seven: Trevor Baird, Owner / Operator of Trevor’s At The Tracks, San Juan Capistrano
Segment Eight: “Ask the Chef” with Executive Producer Andy Harris
