Show 560, January 13, 2024: ISM Brewing with Brewer and Restaurateur Ian McCall Part One

Ian McCall at the KLAA Studios

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co., Huntington Beach) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 15 of his acclaimed craft beers (and prominent guest beers and wine & cider) he has Chef Fonzy De Zuniga (ex-Descanso) in the kitchen crafting elevated pub food including a Salmon Melt with Confit Atlantic Salmon, chipotle mayo, onions, red bell peppers, jalapeno, cilantro, cucumber and smoked cheddar cheese served on a grilled country loaf from the OC’s Crema Artisan Bakery. Weekend Brunch has just started.

Trivia Night at ISM Brewing Co. is under the banner of The Epic Pub Quiz on Monday at 7:00 p.m.

“Ian McCall has been deeply passionate about beer for nearly two decades. His journey began in 2004 at Brewbakers in Huntington Beach, where he first discovered the joys of beer making. Initially working behind the bar, Ian quickly learned the brewing process and began creating new recipes and experimenting with different ingredients. This period was not just significant for his career; he also met his future wife, Lisa, during a brewing class.”

Ian McCall joins us to tap the keg on all that is ISM Brewing and Tap Room.

Show 560, January 13, 2024: ISM Brewing with Brewer and Restaurateur Ian McCall Part Two

Ian McCall of Riip Beer Company

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co., Huntington Beach) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 15 of his acclaimed craft beers (and prominent guest beers and wine & cider) he has Chef Fonzy De Zuniga (ex-Descanso) in the kitchen crafting elevated pub food including a Salmon Melt with Confit Atlantic Salmon, chipotle mayo, onions, red bell peppers, jalapeno, cilantro, cucumber and smoked cheddar cheese served on a grilled country loaf from the OC’s Crema Artisan Bakery. Weekend Brunch has just started.

“Ian McCall has been deeply passionate about beer for nearly two decades. His journey began in 2004 at Brewbakers in Huntington Beach, where he first discovered the joys of beer making. Initially working behind the bar, Ian quickly learned the brewing process and began creating new recipes and experimenting with different ingredients. This period was not just significant for his career; he also met his future wife, Lisa, during a brewing class.”

“After leaving Brewbakers in 2009 an opportunity arose when Beachwood BBQ announced plans to open a brewery in Long Beach. Ian joined the team, working initially as a bartender. He furthered his brewing education at the Siebel Institute of Technology and started apprenticing under Julian Shrago. By 2013, Ian became Julian’s assistant brewer. During his tenure at Beachwood, the team won numerous awards, including the GABF Mid-size Brewpub and Mid-size Brewpub Brewer of the Year in 2013 and 2014, and at the World Beer Cup in 2016.”

“In 2018, Ian moved to Riip Beer Company in Huntington Beach as Head Brewer. Over five years, he enhanced the brand, assembled a skilled team, and led them to win various prestigious brewing awards, including at GABF, San Diego International, US Beer Open, LA IPA Fest, and the Bistro IPA/DIPA Fest.”

Ian McCall joins continues with us in-studio tapping the keg on all that is now Long Beach’s ISM Brewing and Tap Room on The Promenade. We’re tasting ISM’s Gulp of Mexico (Mexican Lager,) Calf Fiend (Brown Ale with Peruvian Coffee) and Western Standard Time (West Coast IPA.)

Show 528, June 3, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week.  A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together

OC Brewers Guild President and Board Member, and Director of Brewing & Operations for Riip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

“To kick off the summer season, Salt & Straw ice cream has launched 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).” Salt & Straw’s Co-Founder, Tyler Malek, and Urban GleanersNico Nordin (Executive Director) are our guests.
 
“Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club in Waikoloa Village on The Big Island of Hawaii. Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twist on the classics. With an honest farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts. Joining us from Napua is Brandon Lee, the Co-Proprietor.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about accessing a menu at a better restaurant by scanning a QR code? Is that really user friendly to the guest? There are also other practical uses for a QR code at a restaurant. We’ll “Ask the Chef.”

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s The Food Guy, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event. “The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.” Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago.

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

Show 528, June 3, 2023: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part One

Ian McCall of Riip Beer Company

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th.

OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild President & Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

Ian is joined by fellow OCBG members Keith Pumilia (Co-Founder) of Everywhere Beer Co. (Orange) and Brian Rauso (Co-founder) of Green Cheek Brewing Co. (Orange, Costa Mesa and Sunset Beach.)

“The Orange County Brewers Guild founded in 2015 is an organization dedicated to educating the public about the great American tradition of craft beer and its rich brewing culture in Orange County. With over 40 established craft breweries within the county’s borders, the OC Brewers Guild strives to bring to the public visibility and knowledge of the rich and constantly growing brewing culture present in Orange County.”

Show 528, June 3, 2023: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part Two

Keith Pumilia at the KLAA Studios

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th.

OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild President & Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, continues with us in-studio along with other members of the OCBG to tap the keg on all the effervescent specifics of OC Beer Week. Ian remains joined by fellow OCBG members Keith Pumilia (Co-Founder) of Everywhere Beer Co. (Orange) and Brian Rauso (Co-founder) of Green Cheek Brewing Co. (Orange, Costa Mesa and Sunset Beach)

Brian Rauso of Green Cheek Beer at the KLAA Studios

“The Orange County Brewers Guild founded in 2015 is an organization dedicated to educating the public about the great American tradition of craft beer and its rich brewing culture in Orange County. With over 40 established craft breweries within the county’s borders, the OC Brewers Guild strives to bring to the public visibility and knowledge of the rich and constantly growing brewing culture present in Orange County.”

June 3: OC Beer Week, Salt & Straw Upcycled Food Series, Napua Restaurant, Steve Dolinsky

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part One
Segment Three: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part Two
Segment Four: Salt & Straw’s “The Upcycled Food Series” for June Part One
Segment Five: Salt & Straw’s “The Upcycled Food Series” for June Part Two
Segment Six: Napua Restaurant at Mauna Lani Beach Club, Waikoloa Village, The Big Island of Hawaii
Segment Seven: Chef & Co-Host Andrew Gruel with “Ask the Chef”
Segment Eight: Steve Dolinsky, Food Journalist & NBC5 Chicago’s “The Food Guy”

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

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

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

“Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club. Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twist on the classics. With an honest farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts. Joining us from Napua is Johnny Holley the General Manager and Sommelier.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about accessing a menu at a better restaurant by scanning a QR code? Is that really user friendly to the guest? There are also other uses for a QR code at a restaurant. We’ll “Ask the Chef.”

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s “The Food Guy”, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event. “The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.”

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

Ian McCall of Riip Beer Company

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th.

OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

“The Orange County Brewers Guild founded in 2015 is an organization dedicated to educating the public about the great American tradition of craft beer and its rich brewing culture in Orange County. With over 40 established craft breweries within the county’s borders, the OC Brewers Guild strives to bring to the public visibility and knowledge of the rich and constantly growing brewing culture present in Orange County.”

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.

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

Brandon Lee of Napua Restaurant

Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club. “Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twists on the classics. With a true farm- to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kophala Coast destination resorts.

“At one time, Napua was a private club for homeowners within the Mauna Lani Resort, and exclusive access was provided as a benefit to them. Now, the resort security gate is open to the public at 5 p.m. when the restaurant is open, and beach and restaurant parking is limited to homeowners during the day.”

“For Lunch, daily from 11 a.m. to 4 p.m. parking is at the Kalahuipuaa Historic Park on Pauoa Rd. across from the Mauna Lani Spa & Fitness Center. The restaurant is a short walk away along the beachfront and historic fishponds of Kalahuipuaa, and it’s the perfect way to whet your appetite as this area was once used to cultivate fish for the alii, or the rulers of the land. Sunset cocktails and dinner are served from 5 p.m. to 8:30 p.m. and is accessible by car from the end of South Kaniku Drive with complimentary parking and a breathtaking ocean view.”

Joining us from Napua is Co-owner (and Farmer) Brandon Lee.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

How do you feel about accessing a menu at a better restaurant by scanning a QR code? There are other potential uses for QR codes at the table. Is that really inviting and user friendly to the guest? We’ll “Ask the Chef.”

Steve Dolinsky and Andrew Gruel

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s The Food Guy, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event.

“The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.”

“For more than 30 years, the James Beard Awards, among the nation’s most prestigious honors, have recognized leaders in the culinary and food media industries. This month, nominees and Award winners will be honored through a weekend of events sure to be the industry’s and food lovers’ highlight of the year, gathering nearly 1,500 of the country’s top chefs, restaurateurs, food media, and culinary enthusiasts in Chicago with millions more tuning in live and on TV. More than 70 Awards will recognize excellence in the categories of restaurants and chefs, books, broadcast media, journalism, leadership, and lifetime achievements.”

Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part One
Segment Three: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part Two
Segment Four: Salt & Straw’s “The Upcycled Food Series” for June Part One
Segment Five: Salt & Straw’s “The Upcycled Food Series” for June Part Two
Segment Six: Napua Restaurant at Mauna Lani Beach Club, Waikoloa Village, The Big Island of Hawaii
Segment Seven: Chef & Co-Host Andrew Gruel with “Ask the Chef”
Segment Eight: Steve Dolinsky, Food Journalist & NBC5 Chicago’s “The Food Guy”

Show 524, May 6, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

In April 2018, Huntington Beach’s award-winning riip Beer Co hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer.  The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was also a great year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts. Dr. Shica’s Bakery just exhibited her expanded gourmet line of plant-based vegan desserts at the Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit. Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base. Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious. “This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in the Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm. Two and one-half acres are planted in cacao. Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years. Mike Pollard is our guest with a ripe cacao pod in hand.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chefs still prefer to cook with natural gas given the state (and high cost) of the current induction range technology. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Federal court ruling. Chef Andrew explains the significance and provides added background.

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

Show 524, May 6, 2023: Ian McCall, Director of Brewing and Operations, Riip Beer Co.

Ian McCall of Riip Beer Company

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

Riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was an exceptional year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver.

Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

May 6: riip Beer Co. Dr. Shica’s Bakery, Vegas Test Kitchen, Laura Theodore, Honoka’a Chocolate Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ian McCall, Director of Brewing and Operations, Riip Beer Co.
Segment Three: Dr. Shica Little, Dr. Shica’s Bakery
Segment Four: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One
Segment Five: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two
Segment Six: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition
Segment Seven: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was also a great year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts. Dr. Shica’s Bakery just exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit. Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base. Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious. “This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm. Two and one-half acres are planted in cacao. Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years. Mike Pollard is our guest with a ripe cacao pod in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chefs still prefer to cook with natural gas. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Federal court ruling. Chef Andrew explains the significance and provides added background.

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

Ian McCall of Riip Beer Company

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was an exceptional year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver.

Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts.

Dr. Shica’s Bakery recently exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit.

Dr. Shica’s Bakery is also the Official Cookie Provider of Kevin Hart’s expanding vegan restaurant chain, Hart House.

Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

Food Entrepreneur Jolene Mannina

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

“The pandemic persuaded Jolene to launch the Vegas Test Kitchen, and now she fully appreciates its value to small businesses. VTK helped so many people kickstart their dreams. Culinary incubators are needed in all cities to help chefs take their first step in business. Within only three months of being at the Test Kitchen chefs have the ability to dive into their proposed menu, make adjustments, start recipe development, and build their brand with little out-of-pocket expenses.”

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base.

Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

Cookbook Author Laura Theodore

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious.

“This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

“Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious (10th Anniversary Edition!) delivers show-stopping guidance and recipes that make it easy to embrace healthful yet sumptuous vegan dining at home!”

Mike Pollard of the Honokoa Chocolate Company

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm.” Two and one-half acres are planted in cacao.

“Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years.”

“Their current tastings on the farm include five of their signature products, including chocolates from Hawaii as well as other regions from around the world. Guests will experience how a particular region’s climate, soils and terrain affect the taste of the chocolate, “the terroir” as winemakers have so famously coined the term. The state of Hawai’i is the only place in the US where cacao grows fruitfully, some calling it the “North Pole” of the cacao growing region.”

Mike Pollard is our guide to some of the best chocolate in the World.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Professional Chefs, in general, still overwhelmingly prefer to cook with natural gas. Berkeley’s ban on gas lines going into new residential and commercial construction has been overturned in a recent Federal court ruling by a three-judge Ninth Circuit panel. Chef Andrew explains the significance and provides the needed added background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ian McCall, Director of Brewing and Operations, Riip Beer Co.
Segment Three: Dr. Shica Little, Dr. Shica’s Bakery
Segment Four: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One
Segment Five: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two
Segment Six: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition
Segment Seven: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 519, April 1, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“By opening a plant-based butcher and deli (along with her husband, Joe Egender) in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town. Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop and begin sharing her delicious, healthy food with her guests.” Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with The Breakfast Burrito at the ready.

Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur, and authentic Angostura Bitters. Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true premium craft cocktails created to simply open, pour, and enjoy.” Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand.

“Founded on hard work and self-made prosperity, Robert Hall Winery in Paso Robles embodies the hard-working spirit that turned one man’s vision into a truly world-class winery. A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream. Robert Hall Winery grows five varietals in their estate vineyards but produces 17 varieties. They source fruit from all of Paso Robles’ 11 individual American Viticultural Areas.” Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neill Vintners & Distillers joins us.

Grace Kelly May’s newly launched GK Cafe & Provisions located in the heart of Downtown Fort Wayne, Indiana offers crave-worthy handmade pastries, artisanal breads, local groceries, and more. Find them on the corner of Berry & Harrison, open daily! Particularly known for their outstanding cinnamon rolls and croissants. GK Baked Goods opened in 2015 by Executive Pastry Chef/Owner Grace Kelly May along with the team behind Affine Hospitality Group, Andrew Smith, Daniel Campbell and Jack May. Chef Grace Kelly May is our guest with a freshly-baked, warm cinnamon roll at the ready.

“In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer.  The riip team was quickly growing and the accolades were just starting to roll in.” riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach. riip Pizza serves classic thin crust styles as well as Square Detroit Style. The dough ferments for 48 to 72 hours before rolling out and being hand-tossed. Noel “The Pizza Whisperer” Brohner of Slow Rise Pizza consulted on all the original pizza recipes and quality checks periodically. The immediate success of their pizzeria was overwhelming and their new culinary team really stepped up and knocked it out of the park. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a slice of Burrata & Hot Honey Classic Thin Crust pizza in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The California coastal salmon season is off for 2023. This applies to commercial fisherman as well as sport anglers. It’s all a matter of allocating water resources and the priorities therein. Chef Andrew explains the unfortunate “why?”.

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