Show 468, April 2, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Park 1039 in San Luis Obispo was built with the dream of bringing together products that inspire the staff, and a team that genuinely loves what they do. Owner Steven Goodale is the heart of Park 1039 and has worked tirelessly to open a top- notch eatery and market for the last three years. Goodale is passionate about fine wines, especially when it comes to France. Steve humbly wants everyone to experience the best food and wine the world has to offer, and bring a unique selection of offerings to his beautiful City of San Luis Obispo.” Steven Goodale joins us to pull the cork on all that is Park 1039.

“California Central Coast Chef Michael Cherney and his wife, Sarah Cherney, owners of Solvang, California restaurant, peasants FEAST, have launched peasants DELI & MARKET, also in downtown Solvang. The peasants DELI & MARKET offers classic and not-so-classic deli sandwiches filled with thoughtfully-sourced, artisanal cured and smoked meats, served on specially-commissioned sesame French rolls from Santa Ynez Valley bakery, Bob’s Well Bread.”

“Founder and Creator Al Mancini (former Food Staff Writer for The Las Vegas Review-Journal) has officially launched Neon Feast, a first-of-its-kind restaurant guide and reservation app for greater Las Vegas. Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities. Traditional dining guides are outdated before they ever get to print, and crowdsourced apps don’t distinguish sincere reviews from vindictive ones,” said Mancini. “Neon Feast avoids all the headaches and basically puts the experts conveniently in the palm of your hands.”

Mark Ketcham (1955-2020) had long dreamt of owning a Vineyard in the Northern California wine country. That dream came true in 2000 when he purchased a Pinot Noir and Chardonnay vineyard in the heart of the Russian River Valley. The vineyard was quickly converted to 100% Estate Pinot Noir, while retaining the ‘Old Block Pinots’ that were its heritage. The goal was to develop a perfect matrix of Pinot Noir clones, married to the ‘terroir’ of sun, soil, wind and location, all bound by the small creek that borders the perimeter of the property. In 2004, Mark founded Ketcham Estate to make wines from the heritage Pinot vines. Every taste of a Ketcham Estate Pinot tells the story of lovingly tended vines; each vintage yields a perfect balance of bright fruit combined with the acid and structure qualities that make outstanding Pinot Noirs. Ketcham Estate Pinot Noirs are drinkable on their own or paired with California’s bounty of wonderful foods. Ketcham Estate is now owned and managed by Mark’s wife, Allison Ketcham. Allie joins us with a glass of Allie’s Reserve Pinot Noir (Russian River Valley) in hand.”

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. Can raising cattle be done in a way that is humane, sustainable and also benefit the environment? Chef Andrew discusses the promise of Regenerative Agriculture.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 468, April 2, 2022: Chef Michael Cherney, peasants DELI & MARKET and peasants FEAST, Solvang

Michael Cherney of Peasants Feast

“California Central Coast Chef Michael Cherney and his wife, Sarah Cherney, owners of the Solvang, California restaurant, peasants FEAST, have launched peasants DELI & MARKET, also in downtown Solvang. The new space is located at 473 Atterdag Road, across the lane from the duo’s first restaurant, peasants FEAST.”

“peasants DELI & MARKET offers classic and not-so-classic deli sandwiches filled with thoughtfully-sourced, artisanal cured and smoked meats, served on specially-commissioned sesame French rolls from Santa Ynez Valley bakery, Bob’s Well Bread. A focal point of peasants DELI, featured front and center, is a sizable leg of 5J Jamón Ibérico Bellota Cinco Jotas, a rarely-found Spanish import, considered the finest cured ham in the world. Chef Cherney’s renowned and Instagram-famous pastrami smoked salmon is on the menu, as well as house-roasted Kobe roast beef sandwiches; an “Italian” sandwich version, “The Godfather,” with Alle-Pia coppa, Barolo and Sopressa salami, and La Quercia prosciutto; house-roasted turkey breast; veggie options; and, eventually, Cherney’s house-made porchetta sandwich, all finished with house dressings and condiments.”

“Most of my memories of my dad revolve around food, and some of the best of those were from the times he’d take me to hole-in-the-wall delis all over Los Angeles,” said Chef Michael Cherney, owner of peasants FEAST and now, peasants DELI & MARKET, with his wife, Sarah.”

Chef Cherney continued, “We’d sit out on the curb to eat whatever that day’s haul might have been. peasants DELI and MARKET is my recreation of those memories, right down to the scant sidewalk seating in front of the shop.”

“The Cherneys’ 2-year old debut restaurant, peasants FEAST, is now known up and down the Central Coast for its seasonal, scratch-made comfort food with a Santa Barbara County wine country twist. The eatery originally opened for business just two weeks after the start of the March 2020 pandemic shutdowns.”

April 2: Park 1039, peasants Deli & Market, Al Mancini, Ketcham Estate

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Steven Goodale, Proprietor, Park 1039, San Luis Obispo
Segment Three: Chef Michael Cherney, peasants DELI & MARKET and peasants FEAST, Solvang
Segment Four: Journalist Al Mancini introducing the Neon Feast Restaurant Guide app, Las Vegas Part One
Segment Five: Journalist Al Mancini introducing the Neon Feast Restaurant Guide app, Las Vegas Part Two
Segment Six: Allison Ketcham, Proprietor, Ketcham Estate, Healdsburg Part One
Segment Seven: Allison Ketcham, Proprietor, Ketcham Estate, Healdsburg Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Park 1039 in San Luis Obispo was built with the dream of bringing together products that inspire the staff, and a team that genuinely loves what they do. Owner Steven Goodale is the heart of Park 1039 and has worked tirelessly to open a top- notch eatery and market for the last three years. Goodale is passionate about fine wines, especially when it comes to France. Steve humbly wants everyone to experience the best food and wine the world has to offer, and bring a unique selection of offerings to his beautiful City of San Luis Obispo.” Steven Goodale joins us to pull the cork on all that is Park 1039.

“California Central Coast Chef Michael Cherney and his wife, Sarah Cherney, owners of Solvang, California restaurant, peasants FEAST, have launched peasants DELI & MARKET, also in downtown Solvang. The peasants DELI & MARKET offers classic and not-so-classic deli sandwiches filled with thoughtfully-sourced, artisanal cured and smoked meats, served on specially-commissioned sesame French rolls from Santa Ynez Valley bakery, Bob’s Well Bread.”

“Founder and Creator Al Mancini (former Food Staff Writer for The Las Vegas Review-Journal) has officially launched Neon Feast, a first-of-its-kind restaurant guide and reservation app for greater Las Vegas. Available now on app stores for both Apple and Android (as well as on the website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities. Traditional dining guides are outdated before they ever get to print, and crowdsourced apps don’t distinguish sincere reviews from vindictive ones,” said Mancini. “Neon Feast avoids all the headaches and basically puts the experts in the palm of your hands.”

Mark Ketcham (1955-2020) had long dreamt of owning a Vineyard in the Northern California wine country. That dream came true in 2000 when he purchased a Pinot Noir and Chardonnay vineyard in the heart of the Russian River Valley. The vineyard was quickly converted to 100% Estate Pinot Noir, while retaining the ‘Old Block Pinots’ that were its heritage. The goal was to develop a perfect matrix of Pinot Noir clones, married to the ‘terroir’ of sun, soil, wind and location, all bound by the small creek that borders the perimeter of the property. In 2004, Mark founded Ketcham Estate to make wines from the heritage Pinot vines. Every taste of a Ketcham Estate Pinot tells the story of lovingly tended vines; each vintage yields a perfect balance of bright fruit combined with the acid and structure qualities that make outstanding Pinot Noirs. Ketcham Estate Pinot Noirs are drinkable on their own or paired with California’s bounty of wonderful foods. Ketcham Estate is now owned and managed by Mark’s wife, Allison Ketcham. Allie joins us with a glass of Allie’s Reserve Pinot Noir (Russian River Valley) in hand.”

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. Can raising cattle be done in a way that is humane, sustainable and also benefit the environment? Chef Andrew discusses the promise of Sustainable Agriculture.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Steven Goodale of Park 1039

Park 1039 in San Luis Obispo was built with the dream of bringing together products that inspire the staff, and a team that genuinely loves what they do.”

“Owner Steven Goodale is the heart of Park 1039 and has worked tirelessly to open a top-notch eatery and market for the last three years. Goodale is passionate about fine wines, especially when it comes to France. Steve humbly wants everyone to experience the best food and wine the world has to offer, and bring a unique selection of offerings to his beautiful City of San Luis Obispo.”

“Park 1039 aims to celebrate food that is alive – an expression of nature. The Chefs are passionate about foraging for wild herbs, flowers and even sea water for finishing salt. The products that can’t be made in-house are thoughtfully sourced from local farmers or high-quality import producers. The Chefs are dedicated to creating seasonal offerings that make their high-quality ingredients the star of each course.”

Michael Cherney of Peasants Feast

“California Central Coast Chef Michael Cherney and his wife, Sarah Cherney, owners of the Solvang, California restaurant, peasants FEAST, have launched peasants DELI & MARKET, also in downtown Solvang. The new space is located at 473 Atterdag Road, across the lane from the duo’s first restaurant, peasants FEAST.”

“peasants DELI & MARKET offers classic and not-so-classic deli sandwiches filled with thoughtfully-sourced, artisanal cured and smoked meats, served on specially-commissioned sesame French rolls from Santa Ynez Valley bakery, Bob’s Well Bread. A focal point of peasants DELI, featured front and center, is a sizable leg of 5J Jamón Ibérico Bellota Cinco Jotas, a rarely-found Spanish import, considered the finest cured ham in the world. Chef Cherney’s renowned and Instagram-famous pastrami smoked salmon is on the menu, as well as house-roasted Kobe roast beef sandwiches; an “Italian” sandwich version, “The Godfather,” with Alle-Pia coppa, Barolo and Sopressa salami, and La Quercia prosciutto; house-roasted turkey breast; veggie options; and, eventually, Cherney’s house-made porchetta sandwich, all finished with house dressings and condiments.”

“Most of my memories of my dad revolve around food, and some of the best of those were from the times he’d take me to hole-in-the-wall delis all over Los Angeles,” said Chef Michael Cherney, owner of peasants FEAST and now, peasants DELI & MARKET, with his wife, Sarah.”

Chef Cherney continued, “We’d sit out on the curb to eat whatever that day’s haul might have been. peasants DELI and MARKET is my recreation of those memories, right down to the scant sidewalk seating in front of the shop.”

“The Cherneys’ debut restaurant, peasants FEAST, is now known up and down the Central Coast for its seasonal, scratch-made comfort food with a Santa Barbara County wine country twist. The eatery originally opened for business just two weeks after the start of the March 2020 pandemic shutdowns.”

Al Mancini of Neon Feast

“Founder and Creator Al Mancini (former Food Staff Writer for The Las Vegas Review-Journal) has officially launched Neon Feast, a first-of-its-kind restaurant guide and reservation app for greater Las Vegas. Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

“Traditional dining guides are outdated before they ever get to print, and crowdsourced apps don’t distinguish sincere reviews from vindictive ones,” said Mancini. “Neon Feast avoids all the headaches and basically puts the experts in the palm of your hands.”

“In contrast to other crowdsourced restaurant review apps, the list of venues on Neon Feast is limited to only those that the experts recommend, currently approaching 500 eateries. The diverse all-star panel includes prominent local and national food writers, local chefs and foodies who were invited to share the restaurants they would recommend to friends and family (without compensation). Restaurants cannot “buy-in” to be included on the app, although premium features allow them to add reservation buttons, one-touch Uber calls and other elements. Some of the searchable filters and lists include cuisine types, neighborhoods, date night spots, late-night dining, breathtaking views, etc.”

Al Mancini joins us to preview what’s on the extensive menu for Neon Feast.

Allison Ketcham of Ketcham Estate

Mark Ketcham (1955-2020) had long dreamt of owning a Vineyard in the Northern California wine country. That dream came true in 2000 when he purchased a Pinot Noir and Chardonnay vineyard in the heart of the Russian River Valley. The vineyard was quickly converted to 100% Estate Pinot Noir, while retaining the ‘Old Block Pinots’ that were its heritage. The goal was to develop a perfect matrix of Pinot Noir clones, married to the ‘terroir’ of sun, soil, wind and location, all bound by the small creek that borders the perimeter of the property.”

“In 2004, Mark founded Ketcham Estate to make wines from the heritage Pinot vines. Every taste of a Ketcham Estate Pinot tells the story of lovingly tended vines; each vintage yields a perfect balance of bright fruit combined with the acid and structure qualities that make outstanding Pinot Noirs. Ketcham Estate Pinot Noirs are drinkable on their own or paired with California’s bounty of wonderful foods.” Ketcham Estate is now owned and managed by Mark’s wife, Allison Ketcham.

Ketcham Estate is a 17.5 acre property located in the heart of the Russian River Valley. Thirteen acres are under cultivation. They grow Pinot Noir Dijon Clones: 115, 626, 777, 828, and Pommard 4.”

Ketcham Estate‘s mission is to make seductive wines with rich fruits, that have structure and balance and are very food friendly. Originally specializing in top-notch Estate Grown Pinot Noir, Ketcham Estate is also now making award-winning Chardonnay, Viognier and Estate grown Pinot Noir Rosé wines.”

“Small annual releases and premium location allow Ketcham Estate to focus on creating exceptional wines and experiences for their friends and family.”

“Ketcham Estate is not about what the famed San Francisco Chronicle columnist Herb Caen used to call the “Prismatic Luminescence School of Wine Tasting”, or any type of wine snobbery. Just good wine with food, family and friends. Wine should not be some grand complication and neither is Ketcham’s philosophy.”

Allie Ketcham is our guest to pull the cork on all that is Ketcham Estate.

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

Can raising cattle be done in a way that is humane, sustainable and also benefit the environment? Chef Andrew discusses the promise of Sustainable Agriculture.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Steven Goodale, Proprietor, Park 1039, San Luis Obispo
Segment Three: Chef Michael Cherney, peasants DELI & MARKET and peasants FEAST, Solvang
Segment Four: Journalist Al Mancini introducing the Neon Feast Restaurant Guide app, Las Vegas Part One
Segment Five: Journalist Al Mancini introducing the Neon Feast Restaurant Guide app, Las Vegas Part Two
Segment Six: Allison Ketcham, Proprietor, Ketcham Estate, Healdsburg Part One
Segment Seven: Allison Ketcham, Proprietor, Ketcham Estate, Healdsburg Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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!

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.”

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”