Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part One

Tyler Malek of Salt and Straw

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.”

Nico Nordin of Urban Gleaners

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the Month of June

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part Two

Tyler Malek of Salt and Straw

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.”

Nico Nordin of Urban Gleaners

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the month of June.

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) continue the conversation on the Upcycled Food Series.

Show 512, February 11, 2023: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland

Tyler Malek of Salt and Straw

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has 30 shops in Oregon, Washington, California and Florida, and ships their ice cream nationwide, while still maintaining their commitment to craft and artisanship, with all flavors being made in their kitchen headquarters in Portland, Oregon.”

“To celebrate the month of chocolate and love, Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets where Salt & Straw shops are located.”

The new flavors, which are available during February in Salt & Straw scoop shops and via national shipping include Compartés Coffee & Love Nuts A smooth, caramel-y medium roast coffee from Colombia is brewed and blended into the ice cream which is then studded with immaculate Love Nuts (pecans that are caramelized in tahitian vanilla, sprinkled with sea salt, and then coated in 14 layers of LA’s Compartés Chocolate).

At Salt & Straw 20 per cent of their menu features vegan flavors including Peanut Butter Brittle Caramel Fudge.

Show 390, September 12, 2020: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part One

John Taube of Sibling Rival at the Hoxton DTLANewly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool.

All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour (2 to 6:00 p.m. Weekdays,) Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival.

Chef John’s key team includes Pastry Chef Mallory Cayon and Chef de Cuisine Tyler Curtis. All of the from-scratch breakfast pastries are prepared in-house including their signature Cinnamon Rolls and Banana Bread.

Pilot is named in tribute to The Hoxton, Downtown LA rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.

We’ll get all the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

Show 390, September 12, 2020: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part Two

John Taube of Sibling Rival at the Hoxton DTLANewly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool.

All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour, Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival.

Weekend Specials include Spanish Paella for Two with Chorizo Sofrito and Fresco, Prawns, Mussels, Pee Wee Potatoes, Market Peppers and swerved with Pan de Tomat and Saffron Aioli.

Chef John’s key team includes Pastry Chef Mallory Cayon and Chef de Cuisine Tyler Curtis. All of the from-scratch breakfast pastries are prepared in-house including their signature Cinnamon Rolls and Banana Bread.

Executive Chef John Taube continues with us expanding on the diverse food offerings currently available at Pilot at The Hoxton.

Show 349, November 30, 2019: Executive Chef John Taube, The Hoxton DTLA Part One

John Taube of Sibling Rival at the Hoxton DTLANewly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton with sister properties in Williamsburg, Portland, Chicago and International (London, Amsterdam and Paris.) Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone.

Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant with an open kitchen located on the ground floor and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar (daily Happy Hour specials) adjacent to the pool. Coming in 2020 is a Japanese concept located in the basement with a distinct bar program.

All rooms are cleverly designed to make the most of the space, and all come with the same Hox Perks including free fast WiFi, free daily calls to anywhere in the world, coffee, tea, water and milk, and a light breakfast bag delivered to your room.

We’ll meet Executive Chef John Taube, who oversees the ample, in-house culinary portfolio.

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.

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.

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!

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.