Tag Archives: pies

Show 478, June 11, 2022: Gather for Good Co-Founders – Stephanie Chen and Sherry Mandell

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““Gather for Good.” founded by the low-key Stephanie Chen and Sherry Mandell (both dedicated volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time.”

“The goal for Gather for Good events is to be a spark of inspiration to show that you can make a difference through simple actions within your own communities. They believe there is an opportunity for each and every one of us to get out there and build our communities to be stronger than ever. Because in the end, we are all better together…”

The 3rd Annual Pies for Justice on Juneteenth is one of Gather for Good’s signature fundraising events. It’s a giant bake sale!

Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are here to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community.

“Each participating chef and restaurant will prepare a unique pie offering for this fundraiser. Some will sell whole pies, hand pies, and pie slices. Others will be hosting raffles!” All the info is on the Gather for Good Website. Click on the Pies for Justice” tab.

Gather for Good’s Stephanie Chen and Sherry Mandell join us.

Show 478, June 11, 2022: Tehachapi Heritage Grain Project with Sherry Mandell and Sugarbear Bakes’ Steph Chen

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Sherry Mandell and Stephanie Chen of Gather for Good

Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Sherry’s mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain flour in her incredibly delicious hand pies and cakes.

“The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten.”

“Wheat and the other small cereal grains have been planted in the Golden State since the establishment of missions in the 1760s. Our Mediterranean climate is ideal to the growing of the annual grasses collectively known as grains. California once led the nation in barley production and was second in wheat production, but in the early 20th century grain farming began to be replaced by higher value orchards, vineyards, and row crops.”

“However, grains (especially heirloom varieties) tend to have very low water requirements, and remain well-suited for California. Tehachapi Heritage Grain Project is trying to bring back many different types of heirloom grains (non-GMO) for use by home cooks, chefs, bakers, and brewers.”

Sherry Mandell is at the Wednesday and Saturday Santa Monica Farmers Markets with the Tehachapi Heritage Grain Project flour. She is based in the Weiser Family Farms stand. Pre-ordering is necessary via the website.

Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project.

Show 452, November 20, 2021: Polly’s Pies with Jacklyn Mitosinka, Director of Brand

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Jacklyn Mitosinka of Polly's Pies

“Founded in 1968 by brothers Eddie & Donald Sheldrake, Polly’s Pies has been family-owned and operated for more than 53 years. The restaurants offers breakfast, lunch and dinner as well as an assortment of fresh bakery items throughout 14 Southern California locations in Orange, Riverside, and Los Angeles Counties.”

“For 72 non-stop hours, beginning Monday, November 21 through Wednesday, November 24, the ovens at each Polly’s Pies locations will be going non-stop with bakers working round-the-clock to fulfill more than 53,000 pie orders just in time for Thanksgiving. In addition, the culinary team at each restaurant will also be fulfilling some 20,000 total take-home orders.”

“As much work as it is, the Thanksgiving frenzy we experience really puts you in the holiday mood,” observes Jacklyn Mitosinka, director of brand for Polly’s Pies (enthusiastically representing the 3rd generation of Family-ownership.) “Without a doubt pumpkin is one of our top selling pies during this time of year followed by apple and our own signature Banberry. We also make gallons and gallons of fresh whipped cream as well as cinnamon whipped cream to accompany our pie orders.”

Jacklyn Mitosinka takes a break from all the busy Thanksgiving preparations and is our guest with a signature Banberry pie in hand.

Show 400, November 21, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur 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. New restrictions placed on Southern California restaurants in the last week…

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been providing (with encouragement) for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. Also stuffing (or dressing) properly prepared outside of the bird gets some attention, too. A few ideas for dessert are also included on Chef Andrew’s Thanksgiving menu. It’s more than just the turkey…More people will be preparing Family Thanksgiving at home this year and probably with smaller groups so Chef Andrew is here to help. We’ll “Ask the Chef.”

Show 197, November 12, 2016: Meathead Goldwyn, AmazingRibs.com, Meathead – The Science of Great Barbecue and Grilling Part Two

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Meathead GoldwynOne of our favorite guests of 2016 is Meathead Goldwyn, the founder of AmazingRibs.com, the hugely popular grilling and barbecue website. He’s also known as the barbecue whisperer.

His new book is Meathead: The Science of Great Barbecue and Grilling. Meathead now continues with some unexpected but practical tips for preparing the traditional Thanksgiving feast.

For accurate temperature control always use a digital thermometer. It’s much more reliable. AmazingRibs.com has a helpful buying guide with objective reviews.

For cooking the bird Meathead suggests smoking or grilling. This opens up critical oven space for baking pies.

What wood should you use to create the natural smoke flavor for the bird? Meathead tells you what you really need to know.

“Understanding is the first step in mastery. This book (MEATHEAD) explains the science of barbecuing and grilling in lay terms. Along the way, I use science to filter the hogwash, bust the myths, and take down the old husbands’ tales and canards passed along by pit masters whose rituals that have gone largely untested since that first forest fire.” Meathead Goldwyn – From the Introduction.