Show 406, January 2, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Happy New Year and wishing all our listeners brighter horizons in 2021.  We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Three years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only. In a what’s wrong with this picture moment Peasants Feast was recently cited by California’s Department of Alcoholic Beverage Control for their employees (6) eating inside the restaurant (properly distanced) for Family Meal. Hard to believe…The Cherney’s join us to share their truly unfortunate experience of navigating a weighty bureaucracy during a pandemic.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s presented his Produce Trends Forecast for 2021. Robert is our guest to continue his in-depth report which he started on last week’s show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items. Have you heard about the just introduced Pink Pineapple from Costa Rica?

Alina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients. We’re rolling out the Guadsle dough with Baker-in-Chief, Alina.

Niyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County’s respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes “Every Restaurant Has a Story to Tell.”

With restaurants’ budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert’s advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering.

Opening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It’s the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. For foodies the major attraction is the Cara Restaurant which offers relaxed patio dining (when again permissible) around a tranquil interior pool. The lush landscaping includes 100 year-old olive trees. It’s a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods. Executive Chef Michael Patria and Assistant General Manager Lana Nguyen join us to enticingly explain what’s on the Cara Restaurant menu.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the unfortunate impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit local out-of-work and struggling restaurant workers. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 406, January 2, 2021: Executive Chef / Proprietor Michael and General Manager / Proprietor Sarah Cherney of Peasants Feast, Solvang

Sarah and Michael Cherney of peasants FEASTThree years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only.

Peasants Feast started as a catering company and they have adapted along the way as best they can. Peasants Feast’s cuisine focuses on local, seasonal comfort food with a twist. The couple met at the Nichols Brothers’ Sides Hardware and Shoes (now closed,) a well-received restaurant in Los Olivos. Michael was the Chef de Cuisine and Sarah the General Manager.

In a what’s wrong with this picture moment Peasants Feast was recently cited by California’s Department of Alcoholic Beverage Control for their employees (6) eating inside the closed restaurant for Family Meal. Hard to believe…The Cherney’s join us to share their truly unfortunate experience of navigating a bureaucracy during a pandemic. Staff now enjoy their Family Meals in their cars (including the Cherney’s children) or sitting solo on a curb well away from the restaurant.

Peasants Feast is currently serving their guests with take-out and delivery Wednesday through Sunday from 11:00 a.m. to 6:00 p.m.

“Inspired by the earth and rooted in community, we’ve built good relationships with the planet & our table, we present a changing menu of mostly seasonal, locally sourced food.”

Play

January 2: Peasants Feast, Melissa’s Produce Trends Forecast for 2021, Zimt Bakery, Niyaz Pirani, Cara Los Feliz

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef / Proprietor Michael and General Manager / Proprietor Sarah Cherney of Peasants Feast, Solvang
Segment Three: Melissa’s Prince of Produce, Robert Schueller – Produce Trends for 2021
Segment Four: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part One
Segment Five: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part Two
Segment Six: Niyaz Pirani, Knife & Spork Public Relations – Practical Marketing Tips for Restaurants
Segment Seven: Executive Chef Michael Patria and Assistant General Manager, Lana Nguyen, Cara Restaurant at Cara Los Feliz
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy New Year and wishing all our listeners brighter horizons in 2021. We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Three years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only. In a what’s wrong with this picture moment Peasants Feast was recently cited by California’s Department of Alcoholic Beverage Control for their employees (6) eating inside the restaurant for Family Meal. Hard to believe…The Cherney’s join us to share their truly unfortunate experience of navigating a weighty bureaucracy during a pandemic.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s presented his Produce Trends Forecast for 2021. Robert joins us to continue his in-depth report which he started on last week’s show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items. Have you heard about the just introduced Pink Pineapple from Costa Rica?

Alina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients. We’re rolling out the Guadsle dough with Baker-in-Chief, Alina.

Niyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County’s respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes “Every Restaurant Has a Story to Tell.” With restaurants’ budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert’s advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering.

Opening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It’s the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. For foodies the major attraction is the Cara restaurant which offers relaxed patio dining (when again permissible) around a tranquil interior pool. The lush landscaping includes 100 year-old olive trees. It’s a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit local out-of-work and struggling restaurant workers. What’s in store for restaurants and dining in 2021? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Sarah and Michael Cherney of peasants FEASTThree years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only.

Peasants Feast started as a catering company and they have adapted along the way as best they can. Peasants Feast’s cuisine focuses on local, seasonal comfort food with a twist. The couple met at the Nichols Brothers’ Sides Hardware and Shoes (now closed,) a well-received restaurant in Los Olivos. Michael was the Chef de Cuisine and Sarah the General Manager.

In a what’s wrong with this picture moment Peasants Feast was recently cited by California’s Department of Alcoholic Beverage Control for their employees (6) eating inside the closed restaurant for Family Meal. Hard to believe…The Cherney’s join us to share their truly unfortunate experience of navigating a bureaucracy during a pandemic.

Peasants Feast is currently serving their guests with take-out and delivery Wednesday through Sunday from 11:00 a.m. to 6:00 p.m.

“Inspired by the earth and rooted in community, we’ve built good relationships with the planet & our table, we present a changing menu of mostly seasonal, locally sourced food.”

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s presented his Produce Trends Forecast for 2021.

Robert joins us to continue his in-depth report which he started on last week’s show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items.

Have you heard about the just introduced Pinkglow Pink Pineapple from Costa Rica which were in development for over 16 years? It’s less sour and acidic than a traditional pineapple and juicier and sweeter in taste.

Alina Tompert of ZIMT BakeryAlina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful, licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients.

“At Zimt, our mission is to do good for our planet and our community while providing you with delicious, beautiful, and ethical treats based on family recipes passed down through generations.”

“Zimt stands for more than just its baked goods. We know that food brings people together, and want to elevate that experience by lovingly crafting each of our Plätzchen by hand with the best ingredients. We proudly source everything from our ingredients to packaging to kitchen equipment from companies that are dedicated to sustainability and equity.”

“A traditional German holiday treat, with roots in Oma’s recipes, taking a bite of one of our delicate Plätzchen takes you on a trip through time. From our traditional holiday boxes to our modern seasonal hearts, you can taste the love that has been poured into these little delicacies for generations. Our seasonal flavors are a modern take on Plätzchen and an homage to our German-American roots, making them fit for any occasion year-round and incorporating some fun cross-cultural favorite flavors. So what are you waiting for? Let’s spread some love!”

“We are thrilled to share Oma’s Guadsle with you every holiday season with our holiday boxes and personalized Lebkuchen hearts. 
As Schwäbisch as it gets, these are Oma Doris’s traditional holiday morsels. Little Christmas sweets, with nuts, jams, chocolate, and lots of powdered sugar. Her recipes stand the test of time and are still melt-in-your-mouth amazing!”

Alina Tompert joins us cookie cutter in hand.

Niyaz Pirani of Knife and Spork Public RelationsNiyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County’s respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes “Every Restaurant Has a Story to Tell.”

With restaurants’ budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert’s advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering. It’s difficult to gain awareness right now as the algorithms continue to take away organic reach.

Michael Patria of Cara RestaurantOpening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It’s the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. There is obviously big money behind this project.

For foodies the major attraction is the Cara restaurant which offers relaxed patio dining around a tranquil interior pool. The lush landscaping includes 100-year old olive trees and California Palms. It’s a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods.

The Lemon Fettuccine with lemon and Parmesan is a standout. It’s available on the Cara At Home menu.

Cara debuted with nightly dinner until the ban on patio/outside dining arriving just before Thanksgiving. In the interim Cara is providing their guests with Cara At Home with both a prix fixe menu (for 2) option and a la carte offerings. Room Service is also on the menu for Hotel Guests.

We’ll meet Chef Patria as well as Restaurant Manager Lana Nguyen.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern.

Extended restrictions for restaurants from Governor Gavin Newsom are now in place for Southern California (as of December 29th) for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit local out-of-work and struggling restaurant workers. What’s in store for restaurants and dining in 2021? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef / Proprietor Michael and General Manager / Proprietor Sarah Cherney of Peasants Feast, Solvang
Segment Three: Melissa’s Prince of Produce, Robert Schueller – Produce Trends for 2021
Segment Four: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part One
Segment Five: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part Two
Segment Six: Niyaz Pirani, Knife & Spork Public Relations – Practical Marketing Tips for Restaurants
Segment Seven: Executive Chef Michael Patria and Assistant General Manager, Lana Nguyen, Cara Restaurant at Cara Los Feliz
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”