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!

Show 519, April 1, 2023: Knox & Dobson Bottled Cocktails with Founder Rob Levy and Creative Director Peter Lloyd Jones

Rob Levy of Knox and Dobson

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.”

“Knox & Dobson’s newest bottled cocktail collection was meticulously curated with an uncompromising commitment to excellence in quality, craftsmanship, and taste by Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar) who heads Knox & Dobson’s formulation and product development. Featuring a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, and Rye Manhattan, Knox & Dobson uses the highest quality ingredients including hand-selected barrel aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters. From the award-winning design of the bottle, these superior bottled cocktails were solely created so expertly handcrafted cocktails could be shared and effortlessly enjoyed anywhere.”

Peter Lloyd Jones of Knox & Dobson Cocktails

“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better, “says Levy. “Pete was Head Barman at 1886 Bar at The Raymond and he was also behind the stick at Everson Royce Bar for several years, so his experience is invaluable, and his passion and creativity make him the perfect partner at Knox & Dobson.”

Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand.

April 1: Maciel’s Plant Based Butcher Shop, Knox & Dobson, Robert Hall Winery, GK Cafe & Provisions, riip Beer Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Maciel’s Plant-Based Butcher and Deli with Proprietors Chef Maciel Banales Luna and Joe Egender
Segment Three: Knox & Dobson Bottled Cocktails with Founder Rob Levy and Creative Director Peter Lloyd Jones
Segment Four: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part One
Segment Five: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part Two
Segment Six: GK Café & Provisions in Fort Wayne, Indiana with Pastry Chef Grace Kelly May
Segment Seven: riip Beer + Pizza, Huntington Beach with Operations Director Ian McCall
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House in Huntington Beach

We’re previewing the show 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’Neil 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. Chef Andrew explains the unfortunate “why?”.

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

Luna and Joe Egender of Maciel's Plant-Based Butcher

“By opening a plant-based butcher and deli 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 received her Bachelor’s Degree in Nutrition. She then obtained her Master’s Degree in Health Sciences, studying certain natural components of food that can potentially improve health. She continued down this path by receiving her PhD in Medical Sciences, focusing on obesity and energy metabolism. Upon receiving her PhD, Maciel took a post-doctoral research fellow position at The Albert Einstein College of Medicine in New York where she focused on the molecular effects and potential benefits of fasting.”

“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 (along with her husband, Joe Egender) and begin sharing her delicious, healthy food with her guests.”

You don’t have to be vegan to enjoy the food at Maciel’s. No less an authority than Bill Addison, the Food Critic for The Los Angeles Times, has rated Maciel’s French Philly Sandwich as one of the top sandwiches in Los Angeles! The French Philly is steak (plant-based,) melted provolone, grilled onions, mushrooms, jalapenos, and herbed butter served in a baguette.

Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with the Breakfast Burrito at the ready.

Rob Levy of Knox and Dobson

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.”

Peter Lloyd Jones of Knox & Dobson Cocktails

“Knox & Dobson’s newest bottled cocktail collection was meticulously curated with an uncompromising commitment to excellence in quality, craftsmanship, and taste by Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar) who heads Knox & Dobson’s formulation and product development. Featuring a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, and Rye Manhattan, Knox & Dobson uses the highest quality ingredients including hand-selected barrel aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters. From the award-winning design of the bottle, these superior bottled cocktails were solely created so expertly handcrafted cocktails could be shared and effortlessly enjoyed anywhere.”

“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better, “says Levy. “Pete was Head Barman at 1886 Bar at The Raymond and he was also behind the stick at Everson Royce Bar for several years, so his experience is invaluable, and his passion and creativity make him the perfect partner at Knox & Dobson.”

Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand.

Caine Thompson of Robert Hall Winery

“Founded on hard work and self-made prosperity, Robert Hall Winery 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.”

“Acclaimed winemaker Don Brady has been the creative force behind their award-winning wines since the beginning. Through his hands-on approach, Don has been pivotal in bringing acclaim to Paso Robles wines, and instrumental to elevating the valley’s status as the premier winemaking region.”

“Creating wines of the highest quality is Robert Hall Winery’s promise, each one of them made by hand with a simple goal – enjoying The Good Life. Well-Earned.™”

“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.”

“Robert Hall Winery has an abiding devotion to the land and the bounty it provides. They take nothing for granted, and Robert Hall Winery shows their respect by practicing sustainable farming and regenerative viticulture.”

Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neil Vintners & Distillers joins us.

“Since joining O’Neill Vintners & Distillers, Caine has developed and launched a regenerative viticulture living case study that will impact wine farming practices for years to come.”

Grace Kelly May of GK Baked Goods

“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.”

“At GK Baked Goods, they are devoted to bringing Northeast Indiana high-quality, hand-crafted artisan breads and pastries to their community. Chef Grace uses the highest quality of raw ingredients and works closely with local famers to bring their delicious breads and pastries to life. They use traditional, from scratch methods with a heavy attention to detail to each of their products. GK is proud to be a part of a growing and diverse hospitality community and excited to continue to grow their brand.”

“Chef and Owner Grace Kelly May is a Fort Wayne native who is a classically trained pastry chef who has worked and managed pastry kitchens across the United States including, Chicago and Houston. Returning to Indiana, she became a co-owner of Junk Ditch Brewing Company, Affine Food Truck, GK Baked Goods and GK Pastry Truck.

Chef Grace Kelly May is our guest with a warm cinnamon roll at the ready.”

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. 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 stepped up and knocked it out.”

“Rip saw their beers travel further than ever before and brewed collaboration beers in Oregon and Colorado. At the 2022 San Diego International Beer Festival, riip was awarded Champion Brewery of the year! Rip had a massive showing at Great American Beer Festival with black the riipper being awarded it’s fourth medal, Bronze, and dankster squad being awarded a Silver in the largest category in the competition, American India Pale Ale with 421 entries.”

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.

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

The California coastal salmon season is off for 2023. This applies to commercial fisherman as well as sport anglers. Chef Andrew explains the unfortunate “why?”.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Maciel’s Plant-Based Butcher and Deli with Proprietors Chef Maciel Banales Luna and Joe Egender
Segment Three: Knox & Dobson Bottled Cocktails with Founder Rob Levy and Creative Director Peter Lloyd Jones
Segment Four: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part One
Segment Five: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part Two
Segment Six: GK Café & Provisions in Fort Wayne, Indiana with Pastry Chef Grace Kelly May
Segment Seven: riip Beer + Pizza, Huntington Beach with Operations Director Ian McCall
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House in Huntington Beach

Show 269, April 14, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Now a tantalizing preview of Saturday’s decadent 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico</strong> is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. Don’t forget Five Crowns as an excellent choice for Mom on Mother’s Day. Chef Padilla joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bow! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder & restaurateur Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend.

The 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her three Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Show 269, April 14, 2018: 3rd Annual Masters of Taste, The Rose Bowl

Vanda AsapahuCome celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival.

Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk, provide all the tempting details.

The 3rd Masters of Taste will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from 25 spirit brands and bars, a premier 50 yard-line cocktail bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2018 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last two years Masters of Taste has raised nearly $1 Million in support of Union Station’s life-saving programs.

Ticket Information: Masters of Taste 2018 will take place on Sunday, May 6th, 2018. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over. For more information on Masters of Taste 2018 or to book your tickets directly, just go right here to order them.

April 14: Richard Carrico, Five Crowns, Masters of Taste, Taps Fish House & Brewery, Wine Exchange, Susan Feniger

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. She joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend., blend.https://www.youtube.com/watch?v=k4E6WGeza04&t=645s

The 12th Vegas Uncorked is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Richard CarricoThe long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the Neil Morgan Auditorium at San Diego Central Library.

Carrico will guide the audience on a visual trip through wine’s long San Diego County history as he weaves an enlightening tale of vineyards, grape stomping, murders, Prohibition, and the near death and recovery of the County’s wine industry.

Professor Carrico earned Bachelor degrees in History and Anthropology from San Diego State, and has a Master’s degree in History from the University of San Diego. Carrico has studied wine-making at UC Davis.

The event is free and open to the public. A tasting and book-signing will follow the presentation.

Professor Carrico departs the lush San Diego County vineyards to join us.

Alejandra PadillaLawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring menu. She joins us.

Featuring the season’s freshest flavors to compliment the restaurant’s classic dishes, the colorful Spring menu welcomes several new small plates such as the Smoked Octopus with meyer lemon yogurt, spring peas and pickled red onions, main dishes like the Coffee Rubbed Short Rib with broccolini, tomato petals, grilled leeks, horseradish gremolata and bordelaise and desserts including the Cheesecake with carrot cake crumbles, walnut ice cream and carrot chips.

Chef Padilla comes to Five Crowns and SideDoor from Hillstone Restaurant Group, where she served as Culinary Manager since 2015. Prior to joining Hillstone, Padilla moved up the ranks at Patina Restaurant Group where she started in 2010 as Sous Chef at La Fonda Del Sol in New York before moving to Los Angeles to take a position as Sous Chef at Nick & Stef’s Steakhouse. She was quickly promoted to Executive Chef, a position she served at two different Market Café locations in Los Angeles.

Chef Alejandra appeared on Cooking Channel’s Unique Eats in 2010 and was also the winner of the Season 6 premier episode of Food Network’s, Chopped in 2011.

Vanda AsapahuCome celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival.

Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk, provide all the tempting details.

The 3rd Masters of Taste will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from 25 spirit brands and bars, a premier 50 yard-line cocktail bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2018 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last two years Masters of Taste has raised nearly $1 Million in support of Union Station’s life-saving programs.

Ticket Information: Masters of Taste 2018 will take place on Sunday, May 6th, 2018. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over.  For more information on Masters of Taste 2018 or to book your tickets directly, just go right here to order them.

Joe Manzella of Taps Fish House and Brewery and the CatchAlmost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. It was an expensive undertaking and a major risk at the time.

The popular locals’ favorite establishment recently reopened after a $1.5 -million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year.

“It’s a big-picture renovation that simply says that after close to 20 years of high-volume business, we’re ready for a major refresh,” said Manzella, who opened the original TAPS with his sister, Michele, and their late father, Fred.

“The basic bones of the building remain,” said Manzella, referring to the iconic building’s 85,000 bricks, bow-string trusses and cherry wood. “It’s a classic architectural beauty and will always be a welcome decor aesthetic.”

“This business is about intriguing the guests, be it with innovative food, spirits or ambiance,” Manzella said. “You can’t stand still. Our loyal following and new guests deserve the best, and our job is to be constantly reviewing everything and doing it better.”

The newest enterprise for the Manzella Restaurant GroupTAPS Brewery & Barrel Room, will open in Tustin by the Legacy development in late spring 2018.

Joe is with us in-studio.

Kyle Meyer of Wine ExchangeWhen it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also Alsace’s Marcel Deiss winery (Father & Son duo) is an example of a star producer exemplifying the spirit of a field blend. It’s about the terroir.

Susan Feniger of Mud Hen TavernThe 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncork’d celebrations is Susan Feniger of Border Grill fame.

We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Susan’s first event is Tequila & Salsa With Susan Feniger” on Thursday, May 10th from 6:30 p.m. to 9:00 p.m. at Border Grill at the Forum Shops at Caesars Palace.

“The perfect event for tequila and taco lovers alike, or anyone who loves a good time. Join Too Hot Tamale and celebrity chef Susan Feniger for an exhilarating evening at Border Grill.  Enjoy unlimited signature tacos, ceviches, seafood cocktails, top-shelf tequila cocktails, and a salsa dance lesson to get everyone moving on the dance floor!”

Susan’s 2nd Uncorked event is Master Series – Women’s Power Lunch & Conversation” on Saturday, May 12th from 11:00 a.m. until 2:00 p.m. at Border Grill, Forum Shops at Caesars Palace.

“This lunch is unlike anything you’ve experienced before! Get up close and personal with chefs Susan Feniger, Christina Tosi, Elizabeth Blau, Saipin Chutima, Nicole Brisson, and others at Border Grill in The Forum Shops for a panel discussion and lunch celebrating all things female! Guests will indulge in a delicious meal prepared by a team of all-women chefs, sip on curated wines from female winemakers, and indulge in tastings of top-shelf tequila from a women-operated distillery in this first-ever event at Vegas Uncork’d.”

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his Ask the Chef series.

Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly reigns supreme. It really can be better with butter as Julia Child told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way.

We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 220, April 22, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel of Slapfish

Be sure and join us for next week’s show on April 29th. The Halo ticket giveaway returns. We’ll be awarding a Family 4-pack of Angel tickets to one lucky listener!

Now a tempting preview of this Saturday’s ample 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…

Sandwiches, made from fresh, premium ingredients, have come into their own as serious eats. In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the “best sandwiches to ever hit the lip.” As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. Co-Founder Matt Meddock joins us.

Chia seeds are moving into the mainstream from health food stores. One of the first pioneers of producing high quality, chia-based foods and beverages is Mamma Chia based in Carlsbad. We met Mamma Chia’s founder and CEO, Janie Hoffman, at the recent Natural Products Expo West in Anaheim. Janie is our guest “planting the seed” on the healthful benefits of chia. Chia, for example, has 2 times more potassium than bananas.

The 2nd Annual Masters of Taste benefit, an outdoor, luxury food and beverage festival is being held on Sunday, May 7th, 2017 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!

The Benefit will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 30 Beverage Masters, including L.A’s top bartenders and cocktail bars, local California wineries, local craft breweries, pressed juices, hand roasted coffee, live entertainment and much more. The Chairman of Masters of Taste, Robert Levy, joins us for a stellar preview along with participating Chef Michael Hung of K-Town’s Mama Lion.

If premium wine wasn’t expensive enough as it is there is also the perplexing matter of what stemware to properly serve the wine in. Some of the fine, imported wine glasses are plenty pricey. Time to separate the practical from the salesmanship. Our resident wine expert, Kyle Meyer of Wine Exchange, joins us with sound advice on what you really should buy without breaking the bank.

Debuting May 1st to 31st is the ambitious L.A. Times Food Bowl (“A New Kind of Food Festival”), a monthlong festival celebrating the city’s dynamic, influential food scene and promoting awareness about food waste and hunger. The Los Angeles Times Test Kitchen Director Noelle Carter joins us with an overview.

One of the participating craft breweries in Masters of Taste is the Indie Brewing Company, based in Los Angeles. It’s the typical craft brewery start-up tale of four partners leaving safe jobs in geology, advertising and law to create limited production beer. Of course… Co-founder, Connor Forbes, is our guest to tap the keg on Indie Brewing Company.

Ever wonder what it takes to get an eagerly anticipated restaurant open? For the last year we’ve been enthusiastically following our own, Chef Andrew Gruel’s, progress in opening Two Birds and Butterleaf in the new Trade Food Hall in Irvine located near John Wayne Orange County Airport. At long last they are about ready (subject to final permitting) to begin service. We’ll hear all about it.

Next Saturday (April 29th) we’re live from the 6th Annual Big Island Chocolate Festival at the Hapuna Beach Prince Hotel. Don’t miss it.

All of this and heaping helpings of extra deliciousness on this week’s show!

April 22: Sessions West Coast Deli, Mamma Chia, Masters of Taste, Wine Exchange, LA Times Food Bowl, Indie Brewing

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel of Slapfish
Segment Two: Matt Meddock, Co-Founder, Sessions West Coast Deli, Newport Beach & Huntington Beach
Segment Three: Janie Hoffman, Founder & CEO, Mamma Chia, Carlsbad
Segment Four: 2nd Annual Masters of Taste Benefit, Rose Bowl, Pasadena
Segment Five: Wine Stemware Made Easy, Kyle Meyer, Co-Proprietor, Wine Exchange
Segment Six: Los Angeles Times Food Bowl Preview, Noelle Carter, Test Kitchen Director
Segment Seven: Connor Forbes, Co-Founder, Indie Brewing Company, Los Angeles
Segment Eight: Chef Andrew Gruel, Opening Restaurants at Trade, Irvine, CA

Be listening for your chance to win a Family-4 Pack to an upcoming Angels Game at Angel Stadium in Anaheim. Go Halos…

Now a tempting preview of this Saturday’s ample 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…

Sandwiches, made from fresh, premium ingredients, have come into their own as serious eats. In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. Co-Founder Matt Meddock joins us.

Chia seeds are moving into the mainstream from health food stores. One of the first pioneers of producing high quality, chia-based foods and beverages is Mamma Chia based in Carlsbad. We met Mamma Chia’s founder and CEO, Janie Hoffman, at the recent Natural Products West Expo in Anaheim. Janie is our guest “planting the seed” on the healthful benefits of chia. Chia, for example, has 2 times more potassium than bananas.

The 2nd Annual Masters of Taste benefit, an outdoor, luxury food and beverage festival is being held on Sunday, May 7th, 2017 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!

The Benefit will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 30 Beverage Masters, including L.A’s top bartenders and cocktail bars, local California wineries, local craft breweries, pressed juices, hand roasted coffee, live entertainment and much more. The Chairman of Masters of Taste, Robert Levy, joins us for a stellar preview along with participating Chef Michael Hung of K-Town’s Mama Lion.

If premium wine wasn’t expensive enough as it is there is also the perplexing matter of what stemware to properly serve the wine in. Some of the fine, imported wine glasses are plenty pricey. Time to separate the practical from the salesmanship. Our resident wine expert, Kyle Meyer of Wine Exchange, joins us with sound advice on what you really should buy without breaking the bank.

Debuting May 1st to 31st is the ambitious L.A. Times Food Bowl (“A New Kind of Food Festival”), a monthlong festival celebrating the city’s dynamic, influential food scene and promoting awareness about food waste and hunger. The Los Angeles Times Test Kitchen Director Noelle Carter joins us with an overview.

One of the participating craft breweries in Masters of Taste is the Indie Brewing Company, based in Los Angeles. It’s the typical craft brewery start-up tale of four partners leaving safe jobs in geology, advertising and law to create limited production beer. Of course… Co-founder, Connor Forbes, is our guest to tap the keg on Indie Brewing Company.

Ever wonder what it takes to get an eagerly anticipated restaurant open? For the last year we’ve been enthusiastically following our own, Chef Andrew Gruel’s, progress in opening Two Birds and Butterleaf in the new Trade Food Hall in Irvine located near John Wayne Orange County Airport. At long last they are about ready (subject to final permitting) to begin service. We’ll hear all about it.

All of this and heaping helpings of extra deliciousness on this week’s show!

Matt MeddockSandwiches, made from fresh, premium ingredients, have come into their own as serious eats. In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

“Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.”

Co-Founder Matt Meddock joins us to get between the bread slices and build a proper sandwich.

Janie HoffmanChia seeds are moving into the mainstream from health food stores. One of the first pioneers of producing high quality chia-based foods and beverages is Mamma Chia based in Carlsbad. We met Mamma Chia’s founder and CEO, Janie Hoffman, at the recent Natural Products Expo West in Anaheim. Janie is our guest “planting the seed” on the healthful benefits of chia. Chia, for example, has 2 times more potassium than bananas.

“Mamma Chia is a conscious and sustainable company that honors and uplifts both the soul of humanity and the soul of the planet. Dedicated to sharing the Magic of Chia through delicious, nutrient-rich, organic foods and beverages powered by chia, Mamma Chia is continually adding innovative products to our already robust and delightful offerings.”

“Mamma Chia donates one percent of sales to support farmers, community groups and organizations that build healthy, local food systems.”

“If you’re looking for healthy snacks and beverages that are also delicious, then Mamma Chia is perfect for you!  All of our products are packed with organic chia seeds that provide a plant-based source of Omega-3s, dietary fiber, complete protein and much more.  From our lightly sweetened, refreshing beverages to our satisfying bars and granola, you will be delighted with the energy, strength and vitality you feel.  The best part is that Mamma Chia is organic, Non-GMO, kosher and gluten free.”

Rob LevyThe 2nd Annual Masters of Taste benefit, an outdoor, luxury food and beverage festival is being held on Sunday, May 7th, 2017 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!

The Benefit will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 30 Beverage Masters, including LA’s top bartenders and cocktail bars, local California wineries, local craft breweries, pressed juices, hand roasted coffee, live entertainment and much more.

100% of the proceeds from Masters of Taste 2017 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development.

Last year, Masters of Taste 2016 raised over $435,000 for Union Station Homeless Services, and this year Masters of Taste hopes to grow that number to $560,000.

Ticket Information: Masters of Taste will take place on Sunday, May 7th, 2016. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over. For more information on Masters of Taste or to book your tickets directly, please visit right here.

The Chairman of Masters of Taste, Robert Levy, joins us for a stellar preview along with participating Chef Michael Hung of K-Town’s Mama Lion.

Kyle Meyer of Wine ExchangeIf premium wine wasn’t expensive enough as it is there is also the perplexing matter of what stemware to properly serve the wine in. Lot of hype out there…Some of the fine, imported wine glasses are plenty pricey.

Time to separate the practical from the impressive salesmanship. Our resident wine expert, Kyle Meyer of Wine Exchange, joins us with sound advice on what you really should buy when it comes to wine glasses that won’t break the bank.

Noelle CarterDebuting May 1st to 31st is the ambitious L.A. Times Food Bowl (“A New Kind of Food Festival”), a month-long festival celebrating the city’s dynamic, influential food scene and promoting awareness about food waste and hunger.

“For the entire month of May, Food Bowl will seek to engage our community in the importance and enjoyment of food. Our ambition is to produce the city’s largest and most inclusive food festival. While we celebrate the sprawling creativity and diversity of L.A.’s cuisines and the world’s best chefs, we will also confront hunger.”

The Los Angeles Times Test Kitchen Director Noelle Carter joins us with an overview.

Connor ForbesOne of the participating craft breweries in Masters of Taste is the Indie Brewing Company, based in Los Angeles. It’s the typical craft brewery start-up tale of four partners leaving safe jobs in geology, advertising and law to create limited production beer. Of course…

“We set out to give L.A. amazing local beer, and the tasting room it so deserves. We dreamt of a casual spot where people could hang out with other beer lovers and watch bands, talk about sports, and maybe even do a little trivia night. No velvet ropes, no guest lists. Our idea of “bottle service”? Having your growler refilled by the guys who brewed the beer.”

“And who are we? We’re 4 guys who met in the strangest of ways over our mutual love of brewing. This love began in 2009 with homebrews in pots on an electric stovetop. The operation grew with time, and eventually, we were using every free minute we had to make beer. We left our “normal” jobs in geology, advertising and law to spend as much time as possible creating pale ales, saisons, porters and more. We want to put L.A. on the map for something other than movie stars and one-word nightclubs. It’s our mission to take L.A.-based craft beers to new heights.”

“But enough about us – let’s talk about you. Whether you’re a USC or a UCLA fan, an electrician or an actor, you need delicious, local craft beers made by guys you can actually talk to. You need a welcoming spot to hang out with your friends and the rest of L.A.’s beer-loving community.”

Co-founder, Connor Forbes, is our guest to tap the keg on Indie Brewing Company.

Andrew Gruel at the AM830 KLAA StudiosEver wonder what it really takes to get an eagerly anticipated restaurant open?

For the last year we’ve been patiently following our own, Chef Andrew Gruel’s, progress in opening Two Birds (cluckin’ good chicken done two ways) and Butterleaf (vegetarian food for non-vegetarians) in the new Trade Food Hall in Irvine located near John Wayne Orange County Airport.

At long last they are about ready (subject to final permitting) to begin service. We’ll hear all about it.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel of Slapfish
Segment Two: Matt Meddock, Co-Founder, Sessions West Coast Deli, Newport Beach & Huntington Beach
Segment Three: Janie Hoffman, Founder & CEO, Mamma Chia, Carlsbad
Segment Four: 2nd Annual Masters of Taste Benefit, Rose Bowl, Pasadena
Segment Five: Wine Stemware Made Easy, Kyle Meyer, Co-Proprietor, Wine Exchange
Segment Six: Los Angeles Times Food Bowl Preview, Noelle Carter, Test Kitchen Director
Segment Seven: Connor Forbes, Co-Founder, Indie Brewing Company, Los Angeles
Segment Eight: Chef Andrew Gruel, Opening Restaurants at Trade, Irvine, CA