Show 474, May 14, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill protein bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required. UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” Founder Clara Paye joins us.

“The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex. The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008.  His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

“Los Angeles-based Greenbar Distillery, established in 2004, has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.” “Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans. Greenbar Distillery Founder Litty Mathew is our guest.

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. Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently. Chef Andrew also remembers friend and colleague Chef Arthur (Art) Gonzalez (Panxa Cocina and Roe Seafood in Long Beach) who sadly left us way too soon this week.

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

Play

Show 474, May 14, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently.

Arthur Gonzalez of Panxa Cocina

Chef Andrew also remembers his long-time friend and colleague Chef Arthur (Art) Gonzalez (Panxa Cocina and Roe Seafood in Long Beach) who sadly left us way too soon this week. He was only 47. Chef Art was our resident expert on Hatch Chiles from New Mexico and spent time there cooking in fine-dining restaurants. Chef Art was of great assistance to Chef Andrew in the early stages of Slapfish when they were operating with multiple Food Trucks.

Play

May 14: UNiTE Food, Center of Effort, Greenbar Distillery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part One
Segment Three: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part Two
Segment Four: Center of Effort Wines, Edna Valley AVA, CA Part One
Segment Five: Center of Effort Wines, Edna Valley AVA, CA Part Two
Segment Six: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part One
Segment Seven: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Payne, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill protein bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required. UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” Founder Clara Payne joins us.

The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex. The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

“Los Angeles-based Greenbar Distillery established in 2004 has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.” “Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans. Greenbar Distillery Founder Litty Mathew is our guest.

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. Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently.

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

Clara Paye of Unite Food Protein Bars

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So, with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required!”

UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” No artificial sweeteners are used and the snack bars are made with nut butters.

“The flavors of UNiTE protein snack bars are bold and bright. From comforting peanut butter and jelly (with creamy peanut butter and sweet strawberry bits) to crave-worthy churro (crunchy almonds and vanilla, dusted with cinnamon), the snack bars represent real people and places. A new addition is Mexican Hot Chocolate made with real almond butter and chocolate with hints of cinnamon and warm chili. Whether it’s a flavor you grew up with or a flavor you’ve fallen in love with, enjoy the delicious diversity of UNiTE’s bars.”

Founder Clara Paye joins us.

Lindsey Morin of Center of Effort

“The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex.”

“Center of Effort’s respect for the vineyard and its unique environment is reflected with emphasis on sustainable viticulture, natural fermentation and other non-invasive, progressive winemaking practices. The opening of their beautiful, state of the art hospitality center has enabled them to share the vineyard experience with style and comfort both indoors and out. Center of Effort’s estate wines represent the intersection of care taking, skill and commitment, and according to Forbes, “the results are pure and elegant expressions of Edna Valley terroir.””

“The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.”

Nathan Carlson of Center of Effort

“The estate at Center of Effort has origins that date back to 1978 when it was originally The Lawrence Family Winery. Founder Jim Lawrence was one of the first vintners to grasp the potential of the Edna Valley. In time, the Lawrence estate became an epicenter of the local wine community, serving as a magnet for some of the region’s brightest winemaking talents.”

“Today the vision of owners, Bill and Cheryl Swanson, is an established artisan winery that will maximize the estate’s potential and be unique within the beautiful Edna Valley. The name Center of Effort references a sailing term which is the point on the sail where the forces come together and act as a whole. Through skillful cultivation, artistic winemaking, and a passion for excellence, these forces join to create a wine that is classic, timeless and exudes a sense of place and purpose.”

Adjacent to the Center of Effort vineyard, winery and hospitality center is a beautiful 40-acre property that was acquired in the fall of 2015. After an extensive remodel to the home and event area, a GSM vineyard was planted to produce Rhone style wines. The event area includes a outdoor kitchen, putting green, oyster shell Bocce courts, orchard, and amazing views of the Edna Valley.

“At Center of Effort, we make authentic wines that tell a story of our place and our people. I’m proud that we share that story and our wines with genuine hospitality and connection,” says Winemaker Nathan Carlson.

Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

Litty Mathew of Greenbar Distillery

“Los Angeles-based Greenbar Distillery established in 2004 has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail.”

“The truth is, great cocktails can be really difficult to make. That’s why Greenbar Distillery does the hard work for you, creating deeply flavorful spirits that remove the hassle, mess and guesswork from making great cocktails. This allows Greenbar’s customers to spend less time making drinks and more time enjoying friends and family.”

“Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.”

“Through relentless research and experimentation, the two began to innovate the art of extracting and capturing clean, rich flavors from organic ingredients. Legend of their concoctions grew and, eventually, led them to create Greenbar Distillery.”

“Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans.

“How did Greenbar Distillery improve non-alcoholic cocktails? By giving them real depth and complexity through the use of authentically distilled and infused spirits. Greenbar simply finishes these by distilling off the alcohol while keeping all of the rich flavors cocktail lovers crave…only now without the buzz.”

“Delicious organic spirits = healthier planet. Saving the planet can be fun. Greenbar customers have the satisfaction of knowing that for every bottle they enjoy, Greenbar Distillery will plant one tree. Simply enjoying one cocktail made with 2oz. of their spirits renders you carbon negative for the day – how easy is that?”

Greenbar Distillery Founder Litty Mathew is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part One
Segment Three: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part Two
Segment Four: Center of Effort Wines, Edna Valley AVA, CA Part One
Segment Five: Center of Effort Wines, Edna Valley AVA, CA Part Two
Segment Six: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part One
Segment Seven: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

Show 426, May 22, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Palm Springs is the perfect destination for those seeking a hip, architecturally cool city to explore. For over 100 years, artists, designers, architects and Hollywood stars have been drawn to this corner of the Southern California desert making the city a hot bed of creativity.” ​The well-informed and personable Kurt Cyr is the official guide for Palm Springs Mod Squad which provides in-person, one-of-a-kind architecture and design tours of Palm Springs. Both of Kurt’s signature Mid-Century Modern architecture tours have been carefully modified to accommodate all COVID 19 safety measures. Kurt Cyr is our guide to Palm Springs Mod Squad.

The Jalama Wines Tasting Room located in the historic La Plaza building in downtown Palm Springs offers a truly authentic tasting opportunity where guests experience the casual and inviting atmosphere of California’s Central Coast wine country. The Jalama Wines vineyards are located in the Santa Ynez Valley of Santa Barbara County. Jalama Wines’ artisan winery produces less than 1,000 cases of wine yearly, including estate Pinot Noir, sourced Syrah, Grenache, and Petite Sirah, and several Rhone blends. The two estate vineyards are Cargasacchi Vineyard – Sta. Rita Hills and Jalama Vineyard – Santa Barbara County. Winemaker Mark Cargasacchi joins us to pull the cork on Jalama Wines.

“Guided by the seasons and nurtured by the California sunshine, cook and gardener Valerie Rice (Santa Barbara-based) has created a book that puts the joy back into cooking. With her signature no-fuss style and cocktail always in hand, Valerie has developed a collection of recipes, organized by season for stunning main dishes, sides, salads, soups, and desserts in her debut book, Lush Life: Food & Drinks from the Garden (Prospect Park Books) that also includes cocktails, garden planning & tips, and wine commentary from award-winning Rajat Parr, a frequent guest at her table.” James Beard Award-Winning Chef Suzanne Goin (a.o.c.) penned the Foreword. Valerie Rice is our guest to turn the pages of Lush Life for us.

“Following a groundbreaking collaborative event featuring women-owned restaurants across Los Angeles in January 2021 called 10 Days RE:Her, newly formed non-profit RE:Her has organized a Covid-19 relief grant program, sponsored by DoorDash. RE:Her will distribute 15 cash grants of $10,000 each to female-identifying food and beverage entrepreneurs in LA County, which recipients can use to bolster their business however they see fit. Grantees will also receive access to consulting and mentorship from specialists in restaurant finance, HR and PR/Marketing.” A committee of distinguished hospitality and business experts will select the grantees, including consultant and media personality, Chef Monti Carlo, who is our guest.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. The Restaurant Revitalization Fund of $28.6 billion is part of The American Rescue Plan. It’s already oversubscribed by twice the amount approved by Congress. Can it be replenished? Chef Andrew has his thoughts on this development.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 426, May 22, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

The Restaurant Revitalization Fund of $28.6 billion is part of The American Rescue Plan. It’s already oversubscribed by twice the amount approved by Congress. Can it be replenished? Chef Andrew has his thoughts on this development.

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Play

May 22: Palm Springs Mod Squad, Jalama Wines, Valerie Rice, Monti Carlo

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kurt Cyr, Palm Springs Mod Squad Tours
Segment Three: Winemaker Mark Cargasacchi, Jalama Wines, Lompoc
Segment Four: Valerie Rice, Lush Life – Food & Drinks from the Garden Part One
Segment Five: Valerie Rice, Lush Life – Food & Drinks from the Garden Part Two
Segment Six: Chef Monti Carlo of Island Girl Cooks Part One
Segment Seven: Chef Monti Carlo of Island Girl Cooks Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Palm Springs is the perfect destination for those seeking a hip, architecturally cool city to explore. For over 100 years, artists, designers, architects and Hollywood stars have been drawn to this corner of the Southern California desert making the city a hot bed of creativity.”

The well-informed and personable Kurt Cyr is the official guide for Palm Springs Mod Squad which provides in-person, one-of-a-kind architecture and design tours of Palm Springs. Both of Kurt’s signature Mid-Century Modern architecture tours have been carefully modified to accommodate all COVID 19 safety measures. Kurt Cyr is our guide to Palm Springs Mod Squad.

The Jalama Wines Tasting Room located in the historic La Plaza building in downtown Palm Springs offers a truly authentic tasting opportunity where guests experience the casual and inviting atmosphere of California’s Central Coast wine country. The Jalama Wines vineyards are located in the Santa Ynez Valley of Santa Barbara County. Jalama Wines’ artisan winery produces less than 1,000 cases of wine yearly, including estate Pinot Noir, sourced Syrah, Grenache, and Petite Sirah, and several Rhone blends. The two estate vineyards are Cargasacchi Vineyard – Sta. Rita Hills and Jalama Vineyard – Santa Barbara County. Winemaker Mark Cargasacchi joins us to pull the cork on Jalama Wines.

“Guided by the seasons and nurtured by the California sunshine, cook and gardener Valerie Rice (Santa Barbara-based) has created a book that puts the joy back into cooking. With her signature no-fuss style and cocktail always in hand, Valerie has developed a collection of recipes, organized by season for stunning main dishes, sides, salads, soups, and desserts in her debut book, Lush Life : Food & Drinks from the Garden (Prospect Park Books) that also includes cocktails, garden planning & tips, and wine commentary from award-winning Rajat Parr, a frequent guest at her table.” James Beard Award-Winning Chef Suzanne Goin (a.o.c.) penned the Foreword. Valerie Rice is our guest to turn the pages of Lush Life for us.

“Following a groundbreaking collaborative event featuring women-owned restaurants across Los Angeles in January 2021 called 10 Days RE:Her, newly formed non-profit RE:Her has organized a Covid-19 relief grant program, sponsored by DoorDash. RE:Her will distribute 15 cash grants of $10,000 each to female-identifying food and beverage entrepreneurs in LA County, which recipients can use to bolster their business however they see fit. Grantees will also receive access to consulting and mentorship from specialists in restaurant finance, HR and PR/Marketing.” A committee of distinguished hospitality and business experts will select the grantees, including consultant and media personality, Chef Monti Carlo, who is our guest.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. The Restaurant Revitalization Fund of $28.6 billion is part of The American Rescue Plan. It’s already oversubscribed by twice the amount approved by Congress. Can it be replenished? Chef Andrew has his thoughts on this development.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Kurt Cyr of Plam Springs Mod Squad Tours

“Palm Springs is the perfect destination for those seeking a hip, architecturally cool city to explore. For over 100 years, artists, designers, architects and Hollywood stars have been drawn to this corner of the Southern California desert making the city a hot bed of creativity.”

The well-informed and personable Kurt Cyr is the official guide for Palm Springs Mod Squad which provides in-person, one-of-a-kind architecture and design tours of Palm Springs. Both of Kurt’s signature tours have been carefully modified to accommodate all COVID 19 safety measures.

The current offerings (by reservation only) are the Socially Distanced Tour and the Interior Socially Distanced Tour. Guests follow the Mod Squad van in their own vehicle while Kurt provides engaging commentary via cell phone.

“The Interior Socially Distanced Tour takes guests into three mid- century Palm Springs houses. Guests learn how Desert Modern design is as appropriate today as it was 60-70 years ago.”

Mark Cargasacchi of Jalama Wines

“The Jalama Wines Tasting Room located in the historic La Plaza building in downtown Palm Springs offers a truly authentic tasting opportunity where guests experience the casual and inviting atmosphere of California’s Central Coast wine country. The Jalama Wines vineyards are located in the Santa Ynez Valley of Santa Barbara County.”

“Jalama Wines’ artisan winery produces less than 1,000 cases of wine yearly, including estate Pinot Noir, sourced Syrah, Grenache, and Petite Sirah, and several Rhone blends.” The two estate vineyards are Cargasacchi Vineyard – Sta. Rita Hills and Jalama Vineyard – Santa Barbara County.

“The Palm Springs Tasting Room is the first and only one of its kind in the area. It’s a welcoming spot for anyone who enjoys exceptional wine. You’re likely to meet winemaker Mark Cargasacchi there and get a chance to learn what makes Jalama Wines so special.” The Tasting Room is open Friday through Sunday from 12 Noon to 5:00 p.m.

Winemaker Mark Cargasacchi joins us to pull the cork on Jalama Wines.

Valerie Rice of Lush Life and Eat Drink Garden

“Guided by the seasons and nurtured by the California sunshine, cook and gardener Valerie Rice has created a book that puts the joy back into cooking. With her signature no-fuss style and cocktail always in hand, Valerie has developed a collection of recipes, organized by season for stunning main dishes, sides, salads, soups, and desserts in her debut book, Lush Life: Food & Drinks from the Garden (Prospect Park Books) that also includes cocktails, garden planning & tips, and wine commentary from award-winning sommelier and winemaker Rajat Parr, a frequent guest at her table.”

“In her Foreword to the book, James Beard Award-Winning Chef Suzanne Goin writes, “…Whoever came up with the title Lush Life has hit the nail directly on the head. But it’s not just the beautiful setting, the glorious garden, or the flavorful and captivating food and drink—the lushness stems from Valerie’s heart and soul. Her passion for gardening, cooking, and entertaining is a triumvirate of riches to be enjoyed by anyone who finds themselves fortunate enough to be welcomed into her home. This passion and love for ingredients…and the art of time around the table are Valerie’s magic, and she has captured that spirit and meticulously passed it on in these pages.””

“Chef Suzanne Goin and Caroline Styne (The Lucques Group) welcome their friend Valerie Rice, to a.o.c. to celebrate the publication of her new book, Lush Life: Food & Drinks from the Garden. The Lush Life Dinner will be held at a.o.c. in Los Angeles on Tuesday, May 25, 2021, from 5:00 p.m. – 10:00 p.m. Valerie will be joined by James Beard Foundation award-winning Winemaker and Sommelier Rajat Parr, who curated the wine pairings for the dinner (and her cookbook), and both will be available to meet guests and sign cookbooks.”

“Suzanne, who contributed the foreword to the book, created a menu from the spring and summer chapters of the book, showcasing the best of the season. The four-course dinner begins with Zucchini Feta Fritters with Tahini Yogurt Sauce and Radish Tartine with Dill Butter. Next is a course of Ridgeback Prawn Chopped Salad with Spicy Thousand Island and a California Halibut Ceviche with Guacamole and Tortilla Chips.”

“For the main course, guests may choose from the vegetarian Blistered Asparagus with Pistachios, Green Garlic and Chives, plus Grilled King Trumpet Mushrooms with Sherry Marinade and Green Garden Rice, or Orange-Marinated Tri-Tip with Chimichurri & Padron Peppers and Crispy Ghee-Fried Potatoes with Fresh Bay Aïoli.”

“Finish with an Apricot Amaretto Torte with White Chocolate-Lemon Verbena Ice Cream for dessert.”

“Eat and drink what’s in season and you’ll never grow bored, your menus will be less complicated, and everything will taste better. That’s Valerie Rice’s (Santa Barbara-based) motto, and it’s guided her to become an accomplished gardener, cook, and cocktail maker, three talents that—along with her charm and no-fuss style—have made her EatDrinkGarden Instagram and blog a hit. In Lush Life: Food & Drinks from the Garden, Valerie brings together her favorite seasonal recipes for entertaining, family meals, snacks, and so much more, including cocktail recipes and wine advice. Rigorously home tested and gorgeously photographed by Gemma and Andrew Ingalls, Lush Life is a California dream of a cookbook that will inspire readers to grow their own, cook it fresh, and pour a luscious beverage.”

Valerie Rice is our guest to turn the pages of Lush Life for us.

The Monti Carlo of Everyday Food

“Following a groundbreaking collaborative event featuring women-owned restaurants across Los Angeles in January 2021 called 10 Days RE:Her, newly formed non-profit RE:Her has organized a Covid-19 relief grant program, sponsored by DoorDash. RE:Her will distribute 15 cash grants of $10,000 each to female-identifying food and beverage entrepreneurs in LA County, which recipients can use to bolster their business however they see fit. Grantees will also receive access to consulting and mentorship from specialists in restaurant finance (Elissa Phillips of Mise En Place Restaurant Services), HR (Delmy Franco of HR Specialists Group) and PR/Marketing (Joy Limanon of Peridot Consulting).”

A committee of distinguished hospitality and business experts will select the grantees, including consultant and media personality, Monti Carlo, who is our guest.

“Applications for the grant program will be accepted from May 17-23. Grant recipients will be announced on June 14. Independent, majority women-owned restaurants or culinary businesses in Los Angeles County are encouraged to apply, including catering companies and food trucks. Check out the specifics for eligibility.

“For decades, cooking at the James Beard House in Greenwich Village has been an aspiration for many chefs and considered a career milestone. In May of 2021, The James Beard Foundation launched the Beard House Fellows program presented by Capital One, which re-envisions the potential of this historic space into a hub of training and professional development for talented emerging chefs.” Each Fellow will have a one-month residence at the Beard House where JBF will provide hard skills training in finance, legal, media training, wine knowledge, social media, food policy and advocacy and leadership assessment. The May fellow is Nicole Merino. Chef Monti Carlo serves on the Advisory Committee.

Chef Andrew Gruel of the Slapfish Restaurant Group

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

The Restaurant Revitalization Fund of $28.6 billion is part of The American Rescue Plan. It’s already oversubscribed by twice the amount approved by Congress. Can it be replenished? Chef Andrew has his thoughts on this development.

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kurt Cyr, Palm Springs Mod Squad Tours
Segment Three: Winemaker Mark Cargasacchi, Jalama Wines, Lompoc
Segment Four: Valerie Rice, Lush Life – Food & Drinks from the Garden Part One
Segment Five: Valerie Rice, Lush Life – Food & Drinks from the Garden Part Two
Segment Six: Chef Monti Carlo of Island Girl Cooks Part One
Segment Seven: Chef Monti Carlo of Island Girl Cooks Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”