Show 275, May 26, 2018: Robert Carter, Brewmaster, The Mason Jar Brewing Co., Menifee, CA

Mason Jar Brewing CompanyCraft beers, gourmet chili and entertainment take center stage at the upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday, June 9th from Noon to 5 p.m. at Pechanga’s new Summit Event Center. Event proceeds benefit Habitat for Humanity Inland Valley Senior & Disabled Person Programs.

The “Toast of Menifee,” The Mason Jar Brewing Company (a discovery of ours from two years ago), is back in the Fest for the 3rd time. Brewmaster & Proprietor Robert Carter is our guest.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival, Mason Jar Brewing, was founded in 2014. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate and award-winning home-brewers.

The newest style that has gone year-round due to its popularity was originally created for Cinco De Mayo. It’s “They Call Me Roberto.” It’s a Baja-style lager with roasted jalapenos and lime zest. It’s crisp, light, and, of course, refreshing.

Husband and wife team, Robert Carter and Grace Santiago, are active and participating residents of Menifee, California. Robert, a home inspector/youth football coach and Grace a local Real Estate agent, have both found their true creative calling in brewing beer.

Cheers…

Show 270, April 21, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoNow a sinful preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a fresh show.

Over the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete (including the luxe 568 room Resort Tower addition) and welcoming the curious guests.

The Waterslide at the Cove at Pechanga Resort and CasinoThis morning we’re live from Cabana 14 at The Cove, Pechanga’s just-debuted 4.5 acre pool tropical oasis experience.

Two new restaurants are part of the substantial expansion. Pechanga’s Executive Chef Duane Owen joins us to highlight the tasty new menus. We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. It’s one-and-one-quarter pound whole Maine lobster!

The most ambitious of the new restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower. Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

The water’s just fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a swim-up bar. Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Chef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga. Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant as well as a fast -casual spot. Think Potato Chip Nachos.

All of the lavish desserts and breakfast pastries are produced in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates. Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove. They are also back at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th. Owner Commander (Retired) Robert Durant is our guest.

The effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night. When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Ba whose sake-glazed Kobe beef chili reigned supreme.

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

Show 270, April 21, 2018: Executive Chef Duane Owen, Pechanga Resort & Casino

Duane Owen of Pechanga Casino and ResortOver the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

Two new restaurants, Lobby Bar & Grill and Coveside Grill, are part of the enhancements. Pechanga’s long-time Executive Chef Duane Owen joins us to highlight the tasty new menus.

We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. The star is one-and-one-quarter pound whole Maine lobster! On a typical Thursday night they serve some 2,000 appreciative guests!

The lobster is done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4 p.m. to close at 10 p.m. on Thursday, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. Guests can also pile high the enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

Show 270, April 21, 2018: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino

Jose MendozaThe most ambitious of the recently debuted restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower.

“Fresh. Sustainable. Locally sourced ingredients. All blended together into a flavorful fusion of American, Mexican and Asian-inspired fare that pleases the palate and stimulates the senses.”

“Chef Jose Mendoza takes the California bistro concept to another level, using items grown in the rich Temecula Valley to create a menu that is both inspiring and inviting. This extends not only to the numerous vegetarian dishes available, but to the hand-crafted cocktails infused with local fruits and herbs. The Lobby Bar’s atrium location and versatile menu that includes dessert specialties from Pechanga’s in-house bakery make for a satisfying dining experience.”

“There are few more satisfying culinary indulgences than the perfect Sunday brunch, and at its newest dining establishment – the Lobby Bar & Grill — Pechanga Resort Casino has fused the Sunday brunch with the California bistro and live musical accompaniment to create the perfect mid-morning/early afternoon dining experience for every palate and taste. Plus, perhaps the perfect complement to Sunday brunch – a bottomless Bloody Mary bar and bottomless Mimosa bar.”

To add atmosphere to the elevated dining experience there is live music on the menu during the evenings and for the Sunday Brunch.

Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

Show 270, April 21, 2018: Jane Kim, Pool Manager, The Cove at Pechanga

Jane KimThe water’s perfectly fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a nifty swim-up bar.

“The Cove features three pools, including a zero-edge Main Pool that features a swim-up bar, a Family Pool with two waterslides and a splash pad and five spas. The Cove also features an emerald-green grassy area perfect for gatherings, parties or small weddings under the Southern California sun.”

What about the food? There is table-service dining, fast-casual dining, and a 4-sided, pool-side bar oasis. Included in the extensive libation offerings are representative Temecula craft beers and wines.

Guests can top off their ultimate resort experience with their own private cabana or day bed. Perfect for extraordinary Birthday festivities. We saw several of these enthusiastic celebrations during our stay.

Managing all of this hospitable craziness is Jane Kim. She joined the Pechanga team from the massive pool experience at one of the major Las Vegas Strip properties. Talk about having the right background! We spirit her off the busy pool deck for a chat.

 

Show 270, April 21, 2018: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino

Nicole BurgessAll of the lavish desserts, breakfast pastries and breads are prepared in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop additionally crafts artisan chocolates. All of the ice creams and sorbets served are also house-made.

The sweets repertoire ranges from the popular Vanilla Ice Cream Cookie Sandwich with Raspberry Drizzle served at the Coveside Grill to the Crunchy & Buttery Walnut Cake with Oreo Cookie Ice Cream drizzled with caramel sauce and served with Amaretto Sabayon on the dessert menu at the Lobby Bar & Grill.

The cover of the April issue of Inland Empire Magazine showcases “Best Desserts in the I.E.” Pechanga’s Giant Raspberry Macaron (served in The Lobby Bar & Grill) is on the cover as well as inside in a full page food porn worthy color photo on Page 97.

Pechanga’s assistant pastry chef Nicole Burgess (working with Executive Pastry Chef Jean-Jacques Granet) has an artful hand in all of this. She joins us.

Show 270, April 21, 2018: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.

Commander Robert Durant of Inland Wharf BrewingOne of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove.

They are also encoring at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th.

“The calling card for Inland Wharf Brewing Co. is the unique and labor intensive Cask Conditioned Ales served via Beer Engines. In addition, Inland Wharf serves other beers on regular carbon dioxide and nitrogen regulated draft beer taps. Even though our Cask Conditioned Ales and Draft Beers use the same ingredients and recipes, their processing techniques vary widely.”

“The time-honored brewing and serving methods followed by Inland Wharf Brewing Co. ensures the development of exceptional appearance, aroma, and flavors in both its Cask Conditioned Ales and it’s Draft Beers.”

Only three breweries in all of Southern California produce Cask Conditioned Ales.

Owner & Brewer Commander (Retired) Robert Durant is our guest.

April 21: Live from Cabana 14 at the Cove at Pechanga Resort & Casino

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino
Segment Four: Jane Kim, Pool Manager, The Cove at Pechanga
Segment Five: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga
Segment Six: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino
Segment Seven: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.
Segment Eight: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Now a sinful preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a fresh show.

Over the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

This morning we’re live from Cabana 14 at The Cove, Pechanga’s just-debuted 4.5 acre pool tropical oasis experience.

Two new restaurants are part of the substantial expansion. Pechanga’s Executive Chef Duane Owen joins us to highlight the tasty new menus. We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. It’s one-and-one-quarter pound whole Maine lobster!

The most ambitious of the new restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower. Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

The water’s just fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a swim-up bar. Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Chef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga. Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant as well as a fast -casual spot. Think Potato Chip Nachos.

All of the lavish desserts and breakfast pastries are produced in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates. Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove. They are also back at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th. Owner Commander (Retired) Robert Durant is our guest.

The effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night. When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Bar whose sake-glazed Kobe beef chili reigned supreme.

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

Duane Owen of Pechanga Casino and ResortOver the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

Two new restaurants, Lobby Bar & Grill and Coveside Grill, are part of the enhancements. Pechanga’s long-time Executive Chef Duane Owen joins us to highlight the tasty new menus.

We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. The star is one-and-one-quarter pound whole Maine lobster!

The lobster is done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4 p.m. to close at 10 p.m. on Thursday, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. Guests can also pile high the enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

Jose MendozaThe most ambitious of the recently debuted restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower.

“Fresh. Sustainable. Locally sourced ingredients. All blended together into a flavorful fusion of American, Mexican and Asian-inspired fare that pleases the palate and stimulates the senses.”

“Chef Jose Mendoza takes the California bistro concept to another level, using items grown in the rich Temecula Valley to create a menu that is both inspiring and inviting. This extends not only to the numerous vegetarian dishes available, but to the hand-crafted cocktails infused with local fruits and herbs. The Lobby Bar’s atrium location and versatile menu that includes dessert specialties from Pechanga’s in-house bakery make for a satisfying dining experience.”

“There are few more satisfying culinary indulgences than the perfect Sunday brunch, and at its newest dining establishment – the Lobby Bar & Grill — Pechanga Resort Casino has fused the Sunday brunch with the California bistro and live musical accompaniment to create the perfect mid-morning/early afternoon dining experience for every palate and taste. Plus, perhaps the perfect complement to Sunday brunch – a bottomless Bloody Mary bar and bottomless Mimosa bar.”

Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

Jane KimThe water’s perfectly fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a nifty swim-up bar.

“The Cove features three pools, including a zero-edge Main Pool that features a swim-up bar, a Family Pool with two waterslides and a splash pad and five spas. The Cove also features an emerald-green grassy area perfect for gatherings, parties or small weddings under the Southern California sun.”

What about the food? There is table-service dining, fast-casual dining, and a 4-sided, pool-side bar oasis. Included in the extensive libation offerings are representative Temecula craft beers and wines.

Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Ronnel Capacia at the Chili CookoffChef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga.

Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant with a golf course or Cove view as well as a fast-casual spot.

Think Potato Chip Nachos. Also Kalua Pulled Pork Sliders with pineapple mango slaw, fried onions, BBQ sauce and served with house potato chips.

Plus creative Coveside Cocktails including The Coveside (Blended.) It’s Tito’s Vodka, Blue Chair Bay Coconut Rum, Island Oasis Watermelon and Ice Cream Blend. Also, Temecula craft beers on tap and local wines by the glass and bottle.

Nicole BurgessAll of the lavish desserts and breakfast pastries are prepared in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates.

The sweets repertoire ranges from the popular Vanilla Ice Cream Cookie Sandwich with Raspberry Drizzle served at the Coveside Grill to the Crunchy & Buttery Walnut Cake with Oreo Cookie Ice Cream drizzled with caramel sauce and served with Amaretto Sabayon on the dessert menu at the Lobby Bar & Grill.

Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

Commander Robert Durant of Inland Wharf BrewingOne of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove.

They are also encoring at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th.

“The calling card for Inland Wharf Brewing Co. is the unique and labor intensive Cask Conditioned Ales served via Beer Engines.  In addition, Inland Wharf serves other beers on regular carbon dioxide and nitrogen regulated draft beer taps. Even though our Cask Conditioned Ales and Draft Beers use the same ingredients and recipes, their processing techniques vary widely.”

“The time-honored brewing and serving methods followed by Inland Wharf Brewing Co. ensures the development of exceptional appearance, aroma, and flavors in both its Cask Conditioned Ales and it’s Draft Beers.”

Owner & Brewer Commander (Retired) Robert Durant is our guest.

Chef Marlene Moore outside Cabana 14 at the CoveThe effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night.

Chef Marlene’s realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room.

When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Bar whose sake-glazed Kobe beef chili reigned supreme.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino
Segment Four: Jane Kim, Pool Manager, The Cove at Pechanga
Segment Five: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga
Segment Six: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino
Segment Seven: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.
Segment Eight: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Show 255, January 6, 2018: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula

Duane Owen of Pechanga Casino and ResortJust before year’s end Pechanga Resort & Casino in Temecula opened their doors to guests for the first phase of their ambitious $285 million expansion, including 568 new rooms & suites. In the new atrium is The Lobby Bar restaurant serving breakfast, lunch and dinner. Also launched on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza at The Pechanga Buffet.

The Lobby Bar restaurant located in the atrium is an inviting, open California bistro and bar serving breakfast, lunch and dinner bringing forth fresh, locally harvested ingredients to create seasonally changing specialties.

Chef Jose Mendoza (who returns to Pechanga from a tour in Las Vegas) melds unexpected flavors and Temecula-area components in a menu that pleases and excites. With many vegetarian dishes available, and cocktails hand crafted using local fruits and herbs, the Lobby Bar stands out among Pechanga’s 13 dining options.

The 2nd new restaurant to open as part of the current expansion is the Pool Bar & Grille at The Cove. Looking for a March launch.

We entice Pechanga’s Executive Chef Duane Owen out of his busy kitchens for the details.

Show 228, June 17, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Farmer Luke Girling is an unusual organic urban farmer in Oceanside, CA. He has two acres of farm land tucked into a quiet residential neighborhood with an ocean view. In addition to his popular Saturday Farm Stand he also supplies fruits, vegetables (by the season) and flowers to savvy young chefs at local restaurants. We’ll get him out of the strawberry patch for a chat.

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Certified Sommelier Matt Sobczak, Presqu’ile’s Assistant Tasting Room Manager, joins us with the story.

Bone Marrow is increasing in prominence on restaurant menus. You’ll frequently see it as an appetizer or as an accompaniment as part of an entrée. Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, will provide us with the rich 411.

SideDoor in Corona del Mar is known for its award-winning cheese and charcuterie offerings, and now dedicates one evening a month to boutique creameries and specialty cheeses. Monthly SideDoor will embrace a full “cheese takeover” showcasing a select portfolio of artisanal cheeses and Wednesday, June 21 welcomes Cypress Grove Creamery. SideDoor’s own certified expert and cheese monger, Tracy Nelsen, is our guest.

Brandon Hernandez is a savvy local beer, food & wine journalist based in San Diego. He contributes to a bevy of publications including elebrator Beer News, USA Today, San Diego Union Tribune and San Diego Magazine. Brandon joins us with an expert’s overview of the dynamic and evolving San Diego craft beer scene.

The Tavern’s (Brentwood) Annual Low Country Boil is cooking on Sunday, June 25th. The night (and menu) is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina. We’ll meet her.

Last Saturday was the  9th Annual Pechanga Microbrew Festival & Chili Cook-Off. Chef Marlene Moore’s (Temptations Food Walk) back-to-back wins (2015 & 2016) as Pechanga’s resident Chili Champ was on the line…Joining us with the outcome of this hearted battle for “Best Chili” (and a year of bragging rights) is Pechanga’s Assistant Executive Chef Damian Stanley (a two-time Chili Champ himself in 2013 & 2014.)

All of this and heaping helpings of extra deliciousness on this week’s show!