Show 698, September 26, 2026: Chef Anthony Greco, Regional Corporate Executive Chef, Porto’s Bakery

Posted on September 28, 2026 by Adam Bell

Chef Anthony Greco is a Corporate Regional Chef for Porto’s Bakery and culinary leader based in Los Angeles, known for building high-performing teams and strengthening kitchen systems through innovation, training, and mentorship. With a background spanning luxury hospitality and high-volume production environments, he focuses on elevating quality, developing future leaders, and creating operational consistency that protects the guest experience.

Chef Anthony oversees the uber-busy Porto’s Bakeries in Northridge, West Covina and Buena Park.

Chef Anthony’s creation for Saturday night is Havana Banana with caramelized banana jam, brown sugar pastry cream, Guittard Soleil d’Or Whipped Ganache with a butter rum toffee sauce. Porto’s also geberously supplied a little gift box of Porto’s goodies for the attendees to take home and enjoy the next morning.

September 26: Live from Manhattan Beach Food + Wine at the Westdrift Manhattan Beach – An Autograph Collection Hotel

Posted on September 24, 2026 by Adam Bell

Podcasts

Hour One: Sherry Yard, Tercero Wines, Ben Robinson
Hour Two: Porto’s Bakery, Jute Coastal Bar & Kitchen, Aaron Sanchez, Culinary Careers Program

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Sherry Yard, Desserts by the Yard, Manhattan Beach
Segment Three: Winemaker Larry Schaffer with Tercero Wines, Los Olivos, CA
Segment Four: Chef Ben Robinson, Ft. Lauderdale. Bravo’s Below Deck and Below Deck Down Under
Segment Five: Chef Anthony Greco, Regional Corporate Executive Chef, Porto’s Bakery
Segment Six: Executive Chef Jose Baca, Westdrift Manhattan Beach and Jute Coastal Bar & Kitchen
Segment Seven: Chef Aaron Sanchez, Johnny Sanchez, L’Auberge Casino Resort, Lake Charles, LA & Food Network’s Restaurant Impossible – Last Call
Segment Eight: Lisa Fontanesi, National Program Director, Culinary Careers Program (C-CAP)

We’re live from Westdrift Manhattan Beach – An Autograph Collection Hotel to celebrate the Saturday night finale of the 3^rd Annual Manhattan Beach Food & Wine festival. Westdrift is hosting the Festival taking over the entire spacious grounds of the property. We’re chatting with a handful of the acclaimed celebrity chefs participating from both out-of-town as well as Greater Los Angeles.

“Festival Founder & Producer Shelby Russell and Culinary Curator & Host Chef Neal Fraser are responsible for the return of the 3rd Annual Manhattan Beach Food & Wine, Southern California’s premier luxury coastal culinary festival. Taking place on Friday, September 25, 2026, and Saturday, September 26, 2026, the eagerly anticipated two-night celebration introduces an All-Star Chef Lineup and debut at its exciting new home, westdrift Manhattan Beach, an Autograph Collection Hotel.”

Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine is a spectacular wo-night strolling culinary extravaganza with two Grand Tasting Celebrations on Friday, September 25, 2026, and Saturday, September 26, 2026. Each evening brings together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.

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

Sherry Yard holding up cookies and next to an inflatable shark

Multiple James Beard Award-winning Chef Sherry Yard operates Bakery by The Yard in Manhattan Beach.

For Saturday night at Manhattan Beach Food & Wine she is offering “My Mini Pies.”

Larry Schaffer of Tercero Wines at Manhattan Beach Food and Wine

“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”

Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.

“Celebrity Chef Ben Robinson is accomplished on both land and sea. He worked under Italian master chefs in Florence and gained an apprenticeship at three-Michelin Star restaurant The Fat Duck, based in the United Kingdom. Ben was a head chef on yachts for over ten years, including the largest sailing yacht in the world.”

“Born in Oxford, England he attended boarding school when his parents moved to the U.S. He currently resides in South Florida. You may know him from Bravo Television Network as the OG of Below Deck, Below Deck Mediterranean, and Galley Talk. He is featured on Food Network and has multiple demonstrations on the Food Network Kitchen App.”

Chef Ben’s creation for Saturday night is “Blow Torched Wagyu Kirabi.”

Chef Anthony’s creation for Saturday night is Havana Banana with caramelized banana jam, brown sugar pastry cream, Guittard Soleil d’Or Whipped Ganache with a butter rum toffee sauce.

“Aarón Sánchez is an award-winning chef, TV personality, author, and philanthropist. He is the host and executive producer of Talking Sabor (PepsiCo’s first ever streaming series, premiered on Hulu), El Toque de Aarón on Discovery Familia and Hogar de HGTV, served as a longtime judge on FOX’s MasterChef and MasterChef Junior, and is the chef/owner of restaurant Johnny Sánchez in New Orleans. Aarón is the founder of the Aarón Sánchez Impact Fund. He is also a partner and creative director for COCINA Media.”

Saturday night Chef Aaron is presenting Memas Albondigas with Fideos.

Jose Baca of Jute at the Westdrift Manhattan Beach

“Chef Jose Baca brings a deep connection to Peruvian cuisine to his work at Westdrift Manhattan Beach and the Jute Costal Bar & Kitchen, where he serves as Executive Chef. His culinary roots trace back to his Peruvian heritage, with a career focused on refining and modernizing traditional Peruvian flavors.”

For Saturday night Chef Jose is presenting Grouper Ceviche and Mushroom Ceviche (the vegan option.) Both are served with sweet potato puree and crispy onions and micro cilantro.

“Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program (the benefiting charity for Manhattan Beach Food & Wine) is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.”

“C-CAP serves communities across Arizona, Baltimore, Chicago, Houston, Los Angeles, Miami, New York City, Long Island, Philadelphia, Washington D.C. and Maryland. Their unparalleled network of industry contacts includes renowned chefs, hospitality leaders, restaurants, and hotels.”

“C-CAP’s methodology works, and to date has uplifted close to 400,000 students and awarded $73 million in college scholarships. Many of their alumni are enjoying successful careers at award-winning restaurants and 5-star hotels around the globe.”

Representing C-CAP today is Lisa Fontanesi, the National Program Director.

Podcasts

Hour One: Sherry Yard, Tercero Wines, Ben Robinson
Hour Two: Porto’s Bakery, Jute Coastal Bar & Kitchen, Aaron Sanchez, Culinary Careers Program

Show 677, May 2, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on May 4, 2026 by Adam Bell

Set for Friday evening, May 15th is the always anticipated Culinary Careers Program’s (C-CAP) 2026 Los Angeles Gala fundraiser saluting an evening of Alumni Culinary Excellence. The evening is celebrating the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys. “Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.” Representing C-CAP with us is Lisa Fontanesi, the National Program Director, followed by Chef Anthony Greco of Porto’s, a C-CAP Alum and Member of C-CAP’s L.A. Council.

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit in previous years is the crave-worthy Walk Off Waffles featuring the newly added (and decadent) Dubai Chocolate Strawberry Waffle. (Walk-Off Waffles Section 232, 412, 1st Base Food Court.) Another standout dessert is the Brookie. In the savory area a must-have is the Fried Mortadella Panini along with the Pork Chile Verde Mac & Cheese. Executive Chef for Angel Stadium, Dennis Radcliffe, takes a break from his busy kitchens to join us. He’s accompanied by Chuck Abair, his Executive Sous Chef.

“Created by Chef Rose Previte, Maydan Market is an 10,000-square-foot space inspired by markets from around the world. Designed as a gathering place anchored by a central live-fire hearth, Maydan Market brings diverse gems together under one roof, including Rose’s Middle Eastern restaurant and bar from DC, Maydan, her beloved Compass Rose, as well as various market outposts including Golden Mountain Chicken , Lugya’h by James Beard Award – nominated Poncho’s Tlayudas, and Maléna. Maydan Market also includes Club 104, a rotating residency space, and a Middle Eastern convenience store, Sook, that offers grab and go foods, hard-to-find middle eastern pantry staples and freshly prepared dishes served from the counter. Rooted in the sensory experiences of global marketplaces, Maydan Market encourages guests to wander, taste, and connect. Designed to reflect the cultural and culinary richness of Los Angeles, it offers independent food businesses the opportunity to grow alongside one another in a spirit of discovery, community, and shared tradition.” Chef and Restaurateur Rose Previte joins us to unwrap all that is Maydan Market.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. For the first time in years commercial salmon fishing off the coast of California is again permissible. It’s a short window. Chef Andrew explains the potential impact. Also some tips/strategies for successful Mother’s Day Dining.

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

Show 677, May 2, 2026: Culinary Careers Program (C-CAP) L.A. Annual Gala Preview with Lisa Fontanesi, National Program Director

Posted on May 4, 2026 by Adam Bell

Lisa Fontanesi of Culinary Careers Program at Manhattan Beach Food and Wine

Set for Friday evening, May 15^th is the Culinary Careers Program’s 2026 Los Angeles Gala fundraiser celebrating an evening of Alumni Culinary Excellence.

“The evening is celebrating the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys.

The night begins with rooftop cocktail hour at Sunset followed by a elegant multi-course, premium wine-paired seated dinner and program, in the historic Jonathan Club’s Grand ballroom. The Jonathan Club is an exclusive, members-only private club where the 1932 L.A. Olympics were born.”

Designing the sumptuous repast are an all-star lineup of C-CAP alumni chefs including “Top Chef” alum Amar Santana of Vaca, Anthony Greco of Porto’s and Lasheeda Perry, Food Network Star and known as the Queen of Flavor. Celebrity Chefs Mary Sue Milliken and Susan Feniger of Border Grill fame are the evening’s hosts.

“Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.”

Representing C-CAP today is Lisa Fontanesi, the National Program Director.

Show 677, May 2, 2026: Culinary Careers Program (C-CAP) L.A. Annual Gala Preview with C-CAP Alum Chef Anthony Greco of Porto’s

Posted on May 4, 2026 by Adam Bell

Set for Friday evening, May 15^th is the Culinary Careers Program’s 2026 Los Angeles Gala fundraiser celebrating an evening of Alumni Culinary Excellence. The evening is saluting the extraordinary alumni who have called C-CAP Los Angeles home at pivotal moments in their culinary journeys.

Representing C-CAP now is Chef Anthony Greco of Porto’s, a C-CAP Alum and Member of C-CAP’s L.A. Council.

Show 577, May 11, 2024: Chef George Geary, Food Historian and Author of Made In California: Volume 2

Posted on May 12, 2024 by Adam Bell

“Beloved food historian, world-traveler and chef George Geary is back with Made in California, Volume 2 – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America (1951 to 2010) with even more remarkable stories of the countless international chains that started in the Golden State.”

“Ruby’s Diner. Panda Express. Yogurtland. Wetzel’s Pretzels. The Cheesecake Factory. California Pizza Kitchen. These and many more iconic American culinary establishments have their roots in California”.

“Focusing on the years 1951 to 2010, the second volume of Made in California highlights fifty more food startups that have captured America’s hearts and stomachs, from the Claim Jumper to the Green Burrito, Chuck E. Cheese to Mrs. Fields Cookies, Jamba Juice to Bubba Gump Shrimp Company. Brimming with captivating historical detail and more than 200 dazzling full-color photos, George Geary’s newest journey into California’s culinary history is sure to awaken every reader’s inner foodie.”

“Chef George Geary is the accomplished author of 16 books, from single-subject cookbooks to historical-driven California’s restaurant books, including L.A.’s Landmark Restaurants and The Cheesecake Bible. In addition, he is a cooking-school teacher, pastry chef, culinary travel guide, television personality, and in-demand public speaker on food and Hollywood and California History. A California native who has taught and traveled to 119 countries and every continent, he lives in Southern California and owns a mid-Century historical home.”

Your chance to meet George and get a signed copy of Made in California – Volume 2. George Geary will be appearing at Vroman’s Bookstore in Pasadena on Thursday evening, May 30th @ 7:00 p.m. to talk about the book and sign copies.

George briefly puts down his spatula and joins us with a cheesecake at the ready.

Show 395, October 17, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on October 18, 2020 by Adam Bell

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about some recent Santa Barbara dining and libation adventures. Coverage of writings (past and future previews) in Voice of OC will include the launch of Rodeo 39 marketplace (it’s a food hall with extras) in Stanton.

“Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising. Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re in the kitchen with Tara Bench.

“Doug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.” “In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.” Doug pulls the cork for us on all that is BARDEN wines.

Porto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more. Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N BerriesTM cake.

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. Salt is a key ingredient in cooking and preparing food. It’s also essential for life. The right amount enhances flavor. Too much can overpower the dish. Then there is finishing salt. For the needed advice 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 395, October 17, 2020: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Cafe

Posted on October 18, 2020 by Adam Bell

“The Milk’N Berries™ cake debuted in the bakery 10 years ago, becoming their best-selling with over a million sold. Originally inspired by the popular Latin American Tres Leches dessert, Porto’s Executive Chef and VP Tony Salazar wanted to create an updated version that would appeal to a wider audience by toning down the overtly sweet note that the classic Tres Leches recipe is known for. The bakery team came up with a unique chiffon process for the sponge to bring a light and airy texture to the cake, adding high quality Mexican vanilla bean and fresh berries to create a balanced more naturally sweet flavor.”

“For the launch of their Porto’s Bake at Home cake line, Porto’s Bakery chose their most popular yet most challenging cake to translate into the new service. The Milk’N Berries™ Bake at Home cake features a twist to the bakery’s original cake showcasing an abundance of fresh whipped cream & berries in between the layers of their signature Tres Leches Cake. The top decoration was adapted to create a more contemporary look made with Porto’s signature whipped cream recipe. To ensure the cake will arrive in perfect condition, the Milk’N’Berries™ is “wrapped” with a customized shipping collar which protects the cake while on its way to the customer. The cake is packaged with care and shipped frozen. Once defrosted the cake is ready to enjoy with family & friends.”

“Bringing cakes to the Porto’s Bake at Home lineup represents a full circle story for the Porto family and Porto’s Bakery. Rosa Porto, the founder, started her baking career in the 60s by selling cakes out of her home in Cuba to friends and family for special occasions before immigrating to Los Angeles and starting the bakeries. Now with Bake at Home, Porto’s Bakery is able to ship the cakes directly to people’s homes across the US to celebrate and carry on the inspiring tradition that Rosa Porto started.”

All Porto’s Bakery & Café locations are open to serve guests with convenient online ordering with in-car pickup at the bakery of your choice. Your order is brought to your vehicle upon arrival. All that is needed is a 2-hour advance window for pickup after ordering. It’s a comprehensive menu available including pastries, whole cakes, hot & cold beverages, savories, breakfast, salads, breads, sandwiches and platos. (No walk-in service currently available for the safety of all guests and Porto’s staff.)

Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N Berries™ cake. Betty represents the 2nd generation of proud Porto’s Family ownership.

October 17: Anne Marie Panoringan, Tara Teaspoon, Margerum Wine Company, Porto’s Bakery

Posted on October 15, 2020 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Tara Bench with Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends
Segment Five: Doug Margerum of Margerum Wine Company, Santa Barbara Part One
Segment Six: Doug Margerum of Margerum Wine Company, Santa Barbara Part Two
Segment Seven: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Cafe
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about some recent Santa Barbara dining adventures. Coverage of writings (past and future previews) in Voice of OC will include the Rodeo 39 marketplace (it’s a food hall with extras) in Stanton and the continued popularity of hot chicken.

“Doug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.” “In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.” Doug pulls the cork for us on all that is BARDEN wines.

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. Salt is a key ingredient in cooking and preparing food. The right amount enhances flavor. Too much can overpower the dish. Then there is finishing salt. For the needed advice 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!

Anne Marie joins us to chat about some recent Santa Barbara dining and libation adventures. Coverage of writings (past and future previews) in Voice of OC will include the Rodeo 39 Public Market marketplace (it’s a diverse food hall with extras) in Stanton and the continued (and expanding) popularity of quality hot chicken.

Rodeo 39 is also the home of the Bearded Tang craft brewery (with an already loyal following) where you can view the brewing process. Bearded Tang produces the craft beer styles for Capistrano Brewing Co. located at Heritage Barbecue in San Juan Capistrano.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

“Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising. Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.”

“Whether you’re a casual cook or a die-hard, classically-trained chef, you’ll have complete success on each and every recipe. She sets you up with flavor descriptions and tips and tricks (including an entire section on kitchen equipment, her favorite tools, and why they are so important).”

“Each chapter is from the heart and inspired by Tara’s family heritage and experiences eating at the best restaurants and tastiest dives in New York City. Create wonderful memories through food you can share with the people who love and inspire you.”

We’re in the kitchen with Tara Bench.

“Doug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.”

“In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.”

“BARDEN Wines Mission Statement: BARDEN is the dream to make the ultimate expression of grapes grown in the Sta. Rita Hills AVA. Our access to the top vineyards along with the philosophy and knowledge gained over thirty years in the wine business allows us to make world-class wines. BARDEN’s English meaning is “Lives near the boar’s den” … thusly we have adorned the label with an image of the wild boar that is pervasive in the Sta. Rita Hills.”

“Barden white wines (Chardonnay, Pinot Blanc, and Pinot Gris) are barrel fermented in our 55 degree winery and battonaged for an average of 3 months. We allow malolactic fermentation to occur naturally in each individual barrel. The wines are aged in mostly new Ermitage and Françoise Frères 225 liter barrels and 600 liter demi-muids for ten months prior to bottling.”

“Our Pinot Noir (BARDEN) is hand sorted and a percentage (depending on the vintage) is whole cluster fermented. We do a 6-10 day cold soak, with natural (wild) fermentation, and use only free-run wine. We use minimal sulfur during maturation on full lees in mostly new Ermitage and François Frères French oak 225 liter barriques and 300 liter barrels. We bottle a very precise selection of the wine un-fined and unfiltered.”

Doug Margerum joins us to pull the cork on all that is BARDEN wines.

Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N Berries™ cake. Betty represents the 2nd generation of proud Porto’s Family ownership.

Salt is a key ingredient in cooking and preparing food. The right amount truly enhances flavor. Too much can overpower the dish. Then there is also finishing salt. For the needed advice we’ll “Ask the Chef.”

Podcasts

Show 333, July 20, 2019: Show Preview with Co Host Andy Harris

Posted on July 21, 2019 by Adam Bell

Now an intriguing preview of Saturday’s mouthwatering 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… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 6^th annual Stu and the Kids Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana in Downtown Los Angeles on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this benefit are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand. <strong>Chef Stu and Host Chef Neal Fraser of Redbird & Vibiana crack the coconut for us.

Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We now chat with Chef Chris Feldmeier about the enhancements in the menu.

“Descanso is a modern taqueria in that it celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full-service setting. Concept creator and proprietor Rob Arellano pulled from his own Mexican heritage to create a never-before-seen restaurant experience rooted in nostalgia and comfort, that speaks to how we live and eat today. You, our guest, will come face to face with the chef as Mexican classics are made to order in a lively setting that brings in the smells, sounds and energy of a busy Mexican town.” Descanso was one of Orange Coast Magazine’s 2019 Best New Restaurants. Rob Arellano is our guest.

Time for another refreshing & effervescent installment of “Ask the Brewers” where we answer listeners’ questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

Porto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five existing locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Betty Porto, Vice President of Community and Guest Relations for Porto’s is our guest.

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