Show 345, October 19, 2019: Sandes of Time Bed and Breakfast (SE Portland, Oregon) with Proprietress Terry Sande

Terry Sande of Sandes of Time Bed and BreakfastSandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home is perfect for guests staying one night or several.

Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing.

“The 2-course breakfast menu varies each day and is a very good reason to get up in the morning after a restful night’s sleep in our comfy beds.”

“Find a quiet porch swing, listen to the water as it trickles down the rocks and splashes over the waterfall, have a glass of lemonade and let time stand still for just a little while at the Sandes of Time Bed and Breakfast”

“Our goal is to make our guests as comfortable as possible so that staying at the Sandes of Time Bed & Breakfast will be one of the best parts of the trip!”

Proprietress Terry Sande welcomes us to Sandes of Time.

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Show 345, October 19, 2019: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part One

David Nemarnik of Alloro VineyardAlloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place.”

“David Nemarnik grew up in Portland helping his parents start a produce business, and has been fascinated with growing and fermenting his whole life. In 1999, he founded the Alloro estate to create world-class Pinot Noir in a manner that honors his family’s food & wine traditions and respect for the land. Today, Nemarnik lives on the property with his daughter, surrounded by wine grapes, culinary gardens, olive trees, chickens, sheep, and registered Hereford cattle.”

David pulls the cork on Alloro for us.

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Show 344, October 12, 2019: Show Preview with Co-Host Andy Harris

Now an appealing preview of Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited-production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. Travaglini is now one of Italy’s most recognizable wines and the Number 1 selling Gattinara in the world. Fifth generation Travaglini Family member Alessia Travaglini graciously pulls the cork for us on the long line from Italy.

WASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise go to waste. The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good. Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’sSugar & Scribe Bakery(The California Restaurant Association’s Chef of the Year) join us with all the details.

Kyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Her motto is “Keep Portland Sweet.” Kyra enjoys the distinction of being the only baker to be a 4 – Time Winner on Food Network’s’ “Cupcake Wars.” Kyra joins us.

Kyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, is with us for another informative wine commentary responding to listeners’ questions. One of the most acclaimed winemakers in Australia is David Powell of Powell & Son in the Barossa in South Australia. Kyle has been there, sampled the available vintages and now gives us a true insider’s overview.

Hanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments.  Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair.  “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

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

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Show 344, October 12, 2019: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part One

Kyra Bussanich of Kyra's Bake ShopKyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Her motto is “Keep Portland Sweet.”

Kyra enjoys the distinction of being the only baker to be a 4 Time Winner on Food Network’s’ Cupcake Wars.” Keep in mind that’s with gluten-free baked goods. Kyra joins us.

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Show 344, October 12, 2019: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part Two

Kyra Bussanich of Kyra's Bake ShopKyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Her motto is “Keep Portland Sweet.”

Kyra enjoys the distinction of being the only baker to be a 4 Time Winner on Food Network’s’ Cupcake Wars.”

“After being disappointed in the gluten-free products that were available on the market, I thought I’d have to live without birthday cakes and scones and doughnuts. I attended the prestigious Le Cordon Bleu patisserie program, which gave me a solid foundation of knowledge about classical French baking techniques, which I applied toward baking gluten-free. By craving, and by necessity, I began experimenting with alternative flours and developed a handful of cake recipes that taste as good, if not better, than traditional wheat-filled cakes.” – Kyra Bussanich

Kyra Bussanich continues with us.

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October 12: Travaglini Gattinara, Kitchens for Good, Sugar & Scribe Bakery, Kyra’s Bake Shop, Wine Exchange, Hanna’s Restaurant & Bar

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alessia Travaglini, Travaglini Gattinara, Piemonte, Italy
Segment Three: Kitchens for Good’s WASTED: A Celebration of Sustainable Food
Segment Four: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part One
Segment Five: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part Two
Segment Six: Powell & Son, Barossa, South Australia with Kyle Meyer of Wine Exchange
Segment Seven: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part One
Segment Eight: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part Two

Now an appealing preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited-production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. Travaglini is now one of Italy’s most recognizable wines and the Number 1 selling Gattinara in the world. Fifth generation Travaglini Family member Alessia Travaglini graciously pulls the cork for us on the long line from Italy.

WASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise go to waste. The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good. Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’s Sugar & Scribe Bakery (The California Restaurant Association’s Chef of the Year) join us with all the details.

Kyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Here motto is “Keep Portland Sweet.” Kyra enjoys the distinction of being the only baker to be a 4 – Time Winner on Food Network’s’ “Cupcake Wars.” Kyra joins us.

Kyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, is with us for another informative wine commentary responding to listeners’ questions. One of the most acclaimed winemakers in Australia is David Powell of Powell & Son in the Barossa in South Australia. Kyle has been there, sampled the available vintages and now gives us an insider’s overview.

Hanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments.  Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair.  “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

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

Alessia Collauto Travaglini of Travaglini Gattinara“Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited-production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. The family’s winemaking tradition started with Clemente Travaglini, who was succeeded by his son Arturo, however, it was not until 1958 when Arturo’s son, Giancarlo, took the helm that the Travaglini Estate Winery was established as it exists today.”

“Today, the Travaglini family owns 146 acres of vineyards, 128 of which are dedicated to vines, primarily Nebbiolo, covering roughly 50% of total vineyards within the Gattinara DOCG. This small appellation lies in the rocky foothills of the Monte Rosa range, where ventilating winds blow down from the nearby Alps. Soils are rocky and rich in porphyry, granite and iron. Similar in composition to the Alps, Monte Rosa’s sedimentary rock is highly acidic, due to low levels of calcium carbonate and magnesium, and an absence of calcium. Vines grown in this rare soil produce grapes with a unique flavor profile, high acidity and firm tannins. The finished wines offer refreshing acidity, soft tannins, minerality and complexity.”

“A member of the fourth generation, Cinzia Travaglini now runs the estate, together with her husband Massimo Collauto, chief winemaker. Their efforts, as the generations before them, have made Travaglini one of Italy’s most recognizable wines and the Number 1 selling Gattinara in the world.”

Fifth generation Travaglini family member Alessia Travaglini (Cinzia’s daughter) graciously pulls the cork for us on the long line from Italy.

Mauve Rochford of Sugar and Scribe BakeryWASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise be go to waste.

The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good.

General Admission tickets are $115 and VIP access is $200, including early admission and a VIP Lounge.

Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’s Sugar & Scribe Bakery (The California Restaurant Association’s Chef of the Year) join us with all the scrumptious details.

Kyra Bussanich of Kyra's Bake ShopKyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Her motto is “Keep Portland Sweet.”

Kyra enjoys the distinction of being the only baker to be a 4 Time Winner on Food Network’s’ Cupcake Wars.” Keep in mind that’s with gluten-free baked goods. Kyra joins us.

“After being disappointed in the gluten-free products that were available on the market, I thought I’d have to live without birthday cakes and scones and doughnuts. I attended the prestigious Le Cordon Bleu patisserie program, which gave me a solid foundation of knowledge about classical French baking techniques, which I applied toward baking gluten-free. By craving, and by necessity, I began experimenting with alternative flours and developed a handful of cake recipes that taste as good, if not better, than traditional wheat-filled cakes.” – Kyra Bussanich

Kyle Meyer of Wine ExchangeKyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, joins us for another informative wine commentary responding to listeners’ questions. One of the most acclaimed winemakers in Australia is David Powell of Powell & Son in the Barossa in South Australia. Kyle has been there, sampled the available vintages and now gives us a genuine insider’s overview.

GOlden Foodie Award Winner David HannaHanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair. “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

“Hanna’s is an American Steakhouse, sourcing USDA prime steak, along with American & Japanese Wagyu. We believe in celebrating classic cuisine with a modern twist. Market-driven farm-to-table creations.”

“It has often been said that a true fine dining experience represents a work of art; from the skill of creativity and execution of technique, to the quality of ingredients used and precision of presentation. At Hanna’s, we have made it our philosophy and passion to master the art of perfection in every single dish we create. Every day we seek to find the newest culinary innovations to continue to establish the highest standards in fine dining distinction.”

David Hanna has been the recipient of the Golden Foodie Award for Outstanding Community Service for both 2018 and 2019.

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

“Hanna’s Restaurant & Bar was established in 2005 and has quickly become one of Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s Restaurant & Bar offers modern American Steakhouse cuisine prepared with classic, traditional flair.”

“Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance. From our friendly bartenders, vibrant ambiance, outgoing wait staff, and incredible menu, our guests are always embraced in a comforting fashion. And on any given night you can always find owner David Hanna mingling among guests and ensuring that every detail of their experience at Hanna’s is (hopefully) nothing short of extraordinary.​”

“Dave Hanna’s passion for food and hospitality is deeply rooted in family tradition. The Hanna family’s culinary connection began with owner David Hanna’s grandfather who served as a cook in the US Army during World War I. After his service, David’s Grandfather expanded his love for the culinary arts with the opening of his own restaurant in Western Pennsylvania called The Lone Star – the first of many restaurants opened by the Hanna family.” ​

“Following in his grandfather’s footsteps, David Hanna established the first coffee house in Rancho Santa Margarita called Haute Caffé and opened a second location quickly after. Both shops eventually sold in 1997 and, after taking several years to recharge, David decided to venture back into the hospitality scene in 2005 with the opening of Hanna’s Restaurant and Bar.”

“Hanna’s believes the essence of life is sharing meals and cherishing time with one another. Hanna’s aims to foster a connective experience with service that is based on the art of hospitality. We believe in a commitment to excellence from how we source our food to training our gold standard team.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alessia Travaglini, Travaglini Gattinara, Piemonte, Italy
Segment Three: Kitchens for Good’s WASTED: A Celebration of Sustainable Food
Segment Four: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part One
Segment Five: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part Two
Segment Six: Powell & Son, Barossa, South Australia with Kyle Meyer of Wine Exchange
Segment Seven: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part One
Segment Eight: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part Two

Show 246, November 4, 2017: Tyler Malek, Co-Founder & Head Ice Cream Maker, Salt & Straw Ice Cream

Tyler MalekSalt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles (5 locations in the L.A. area) that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

Each ice cream is handmade in small batches using only all-natural cream from local farms in each city. Flavors showcase the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported flavors from small hand-picked farms from around the world.

There is a whole menu of inspiring Thanksgiving flavors. Think Buttered Mashed Potatoes & Gravy and Salted Caramel Thanksgiving Turkey.

The company started in Portland, OR serving eight flavors from an ice cream cart in May of 2011. Scoops of handmade, small batch ice creams, sundaes, milkshakes and floats as well as pints to go are available at each shop with an ice cream sommelier of sorts who will gladly take you through a tasting of all the flavors.

 

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Show 124, May 30, 2015: Anne Marie Panoringan, OC Weekly

Anne Marie PanoringanAnne Marie Panoringan is one of the highly readable food writers for OC Weekly. She has earned the respect of her peers. Her signature pieces are nuanced chef interviews and coverage of the emerging Long Beach restaurant scene. She is always out there doing her research…

Her newest “On the Line” chef interview feature is of Manfred Lassahn of Watertable in Huntington Beach.

Anne Marie just returned from Portland, a new foodie paradise. She will share some of her dining adventures there including eating (multiple times) at the most famous food cart in Portland!

That would be Nong Khao Man Gai which has expanded to two food carts and one bricks -and-mortar location. They even provide their guests with a postcard with instructions for enjoying their signature dish. Of course there is a story…

She also visited Imperial where Bravo’s “Top Chef” alum Doug Adams (Season 12) is the Chef de Cuisine. Chef Adams spent time at Andy Ricker’s Pok Pok which is legendary for Thai in Portland. How about his Smoked Steelhead Trout Hash as a Special?

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Show 124, May 30, 2015: Anne Marie Panoringan, OC Weekly Continues…

Anne Marie PanoringanWe’re continuing with OC Weekly’s Anne Marie Panoringan who just returned from Portland, a new foodie paradise.

On the national doughnut scene Portland’s Blue Star Donuts is a revered cult favorite. We’ll hear about “Doughnuts for grown-ups.”

Anne Marie’s timing is impeccable. Blue Star Donuts is coming to Venice’s Abbott Kinney Avenue later this summer. It’s their first U.S. expansion outside of Portland! Looking for that Hard Apple Cider Fritter…

PSU Farmers Market and the upscale bars at both The Ace Hotel and The Heathman Restaurant and Bar are also on the menu. It’s seems the luxe Heathman Hotel is a location in both the book and movie versions of 50 Shades of GrayCertainly a good excuse to create a signature cocktail around.

It’s definitely time for a food holiday escape in Portland.

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Show 90, September 27, 2014: Salt & Straw Fresh Made Ice Cream

Kim Malek of Salt and StrawSalt & Straw, Portland’s iconic artisan ice cream brand known for its innovative, small batch and handmade flavors, opened the doors to its first Los Angeles scoop shop on Saturday, September 13th in Larchmont Village.” Founder Kim Malek is with us with the scoop.

Salt & Straw partners with local artisans, producers and farmers to create one-of-a-kind, gourmet flavors. Their ice cream is handmade using only all natural and local cream.

The company, which began in 2011, has three scoop shops in Portland and now one in Los Angeles. Each shop serves scoops, sundaes, milkshakes and floats as well as pints to go.

The “Early Autumn Harvest Series,” available now through October, is a cheat sheet for Southern California’s best seasonal ingredients. Highlights include sweet almonds from Kern County, last of the season peaches from Burkart Organic Farms in Dinuba, CA, Butter & Salt doughnuts from Sidecar Doughnuts and Grand Poppy liqueur from Greenbar Distillery in Downtown L.A.

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