Show 470, April 16, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Easter, Passover and Ramadan holiday good wishes to all.

Chef Robert Biebrich is the Senior Executive Chef for Legends at SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef right here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the elevated food and beverage served to 70,000 VIP Guests at the Super Bowl. We’ll meet him.

Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” Jenny Goldfarb is our guest with an overstuffed Unreal Deli Corn’d Beef Reuben on corn rye in hand.

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta. Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region. Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Farmed seafood, raised sustainably, is a good path for the United States to increase domestic production. Farming fish has moved inland from ocean aquaculture which is a positive development. Chef Andrew will explain the benefits.

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

Play

Show 470, April 16, 2022: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. We’ll meet him.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue (Burgers, Hot Dogs and Sandwiches,) San Vicente Blvd. (Italian,) Sawtelle Blvd. (Fried Chicken and Asian) and Olvera Street (Mexican.) Each is grounded in local flavors and features creative combinations. There will be more enhancements for the upcoming 2022 Football Season.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Play

Show 470, April 16, 2022: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. Chef Robert continues with us.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue (Burgers, Hot Dogs and Sandwiches,) San Vicente Blvd. (Italian,) Sawtelle Blvd. (Fried Chicken and Asian) and Olvera Street (Mexican.) Each is grounded in local flavors and features creative combinations. There will be more enhancements for the upcoming 2022 Football Season.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Play

April 16: Legends at SoFi Stadium, Mrs. Goldfarb’s Unreal Deli, Alma Rose Winery & Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One
Segment Three: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two
Segment Four: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part One
Segment Five: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part Two
Segment Six: Samra Morris, Winemaker, Alma Rosa Winery &: Vineyards, Solvang, CA Part One
Segment Seven: Samra Morris, Winemaker, Alma Rosa Winery &: Vineyards, Solvang, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Chef Robert Biebrich is the Senior Executive Chef for Legends at SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef right here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the elevated food and beverage served to 70,000 VIP Guests at the Super Bowl. We’ll meet him.

“Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” Jenny Goldfarb is our guest with an overstuffed Unreal Corn’d Beef Reuben on corn rye in hand.

“Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region. Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Farmed seafood, raised sustainably, is a good path for the US to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits.

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

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. We’ll meet him.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue, San Vicente Blvd., Sawtelle Blvd. and Olvera Street. Each is grounded in local flavors and features creative combinations.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Jenny Goldfarb of Mrs. Goldfarb's

“Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.”

“Jenny grew up a “bagels and Seinfeld Jew” on the Standard American Diet (SAD), and in her early 30s, learned about the plight of animals on factory farms, which led her to adopt a plant-based diet. After much trial and error, she became a whiz in the plant-based kitchen and realized the thing she missed most after becoming vegan was premium NY-style deli meat. She sought to recreate a corned beef made from beets, chickpeas, tomatoes, and high protein wheat. The recipe was such a hit with her friends and family that they encouraged her to produce her Corn’d Beef Reubens for some of the biggest delis in LA, which got the attention of Whole Foods and even landed her on Shark Tank where she took on Mark Cuban as primary investor.”

“At the top of 2020 things were looking good, until the pandemic hit and restaurants, the company’s main revenue source, shut down. It didn’t look good. But making it through challenges is all about flexibility, so the company shifted into retail. Retail sales shot through the roof! The company then developed Unreal Roasted Turk’y followed by Unreal Steak Slices to have a more diverse product line supporting consumer sales. The product line can now be found in thousands of restaurant and grocery locations nationwide with more to come including new products and a wider release of more Unreal Deli ghost kitchens after the successful launch in NY.”

Jenny Goldfarb is our guest with an overstuffed Unreal Corn’d Beef Reuben on corn rye in hand.

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region.”

“Alma Rosa wines — most produced in small batches of less than 400 cases — represent the best of the Sta. Rita Hills. Guests are invited to try their selection of Pinot Noir and Chardonnay wines, as well as some of their Rhone varietals, including Syrah and Grenache in their new Solvang Tasting Room.” There are also guest experiences available at the Alma Rosa Ranch.

“The Winery produces 5,000 hand-crafted cases per year focused on Estate and Single Vineyard Pinot Noir and Chardonnay from vineyards located on a four mile stretch along Santa Rosa Road. Sta. Rita Hills has a large reputation for extraordinary Pinot Noir yet this small area is 6 per cent the size of Napa Valley vineyards and 8 per cent the size of Paso Robles.”

“Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.”

Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Farmed seafood, raised sustainably, is a good path for the US to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits and provide the background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One
Segment Three: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two
Segment Four: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part One
Segment Five: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part Two
Segment Six: Samra Morris, Winemaker, Alma Rosa Winery &amp: Vineyards, Solvang, CA Part One
Segment Seven: Samra Morris, Winemaker, Alma Rosa Winery &amp: Vineyards, Solvang, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 320, April 20, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s delectable 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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

The Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit Dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs. C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception and seated Dinner & Live Auction.

Born and raised in Columbia, Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker. Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

For most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight mealsThis is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains. Carla escapes the kitchen and is our guest.

Robert Biebrich is the Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season. He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Chef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas.

Easter and Passover good wishes to all.

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

Program Note: Next Saturday, April 20th, is our annual visit to The Big Island Chocolate Festival at The Westin Hapuna Beach Resort. Pure local chocolate decadence. Please do join us.

 

Show 320, April 20, 2019: Executive Chef Robert Biebrich & The Culinary Team for Legends at Angel Stadium Part One

Robert BiebrichRobert Biebrich is the accomplished Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season.

He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? We’ll ask about “Light It Up Fries.”

There are new items in the Saint Archer Brewing Co. along with special limited production craft beers. Think Thai Sticky Ribs with Pork Spare Ribs, Onion and Cilantro Salad.

Chef Robert is in his sixth full season at Angel Stadium, working alongside Regional Executive Chef Gretchen Beaumarchais and Executive Sous Chef Omar Almaraz. Chef Biebrich leads a team of talented culinary artists, who are constantly developing new food concepts and fulfilling the ever-changing menus for more than three million guests each season at The Big A.

Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Play

Show 320, April 20, 2019: Executive Chef Robert Biebrich & The Culinary Team for Legends at Angel Stadium Part Two

Omar Almaraz, Tracy Felipe and Robert Biebrich of Legends HospitalityAlso new for this year are the delicious & easy-to-eat Bamboo Bowls located on the Terrace & View Level. Think Chicken Teriyaki Bowl with Steamed Rice, Broccoli, Grilled Chicken Thigh with Teriyaki Sauce.

Now in its 2nd year Change Up Kitchen has a host of new treats. Look for Beef Birria Tacos with Braided Beef, Salsa Roja and served on a Corn Tortilla. The Empanadas with Spiced Beef, Puff Pastry and Salsa Chilena are a standout and (due to their popularity) have moved outside of Change Up Kitchen to Casa Modelo as a season-long item.

Executive Pastry Chef Tracy continues to impress. Her rich, giant round Brownie is meant to be shared and the Red Velvet Whoopie Pie is ever popular. There is also a worthy Chocolate Cake.

 

Play

April 20: Barbara Fairchild, Bibiana Gonzalez Rave, Carla Snyder, Angels Baseball Food, Thomas Ortega

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild
Segment Three: Winemaker Bibiana Gonzalez Rave
Segment Four: Author Carla Snyder with One Pan, Whole Family: More Than 70 Complete Weeknight Meals
Segment Five: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part One
Segment Six: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part Two
Segment Seven: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One
Segment Eight: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two

Now an enticing preview of this Saturday’s delectable 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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

The Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs. C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception and seated Dinner & Live Auction.

Born and raised in Columbia, Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker. Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

For most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight meals. This is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains. Carla escapes the kitchen and is our guest.

Robert Biebrich is the Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season. He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Chef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

Easter and Passover good wishes to all.

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

Barbara FairchildThe Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception in the calming lower gardens at Redbird and seated Dinner & Live Auction upstairs at Redbird.

Winemaker Bibiana Gonzalez RaveBorn and raised in Columbia, acclaimed Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker.

“So I packed my bags and left for France. And in that moment I set the course of my life, a never-ending journey pursuing inspirational wines. During the summer of 2001, I immersed myself in all things wine, ultimately earning a BTS degree in Viticulture and Enology from Cognac followed by a degree in Enology from the University of Bordeaux, graduating with honors.”

‘Driven by the tenacity which first took me to France, I pruned vines during ice-cold winters, trimmed shoots in sweltering summers, and tended to the vines that cling to the sheer slopes of Côte-Rôtie—first at Domaine Stéphane Ogier, then at Domaine Clusel-Roch. At the famed estates of Château Haut-Brion & La Mission Haut-Brion, I completed research for my thesis. This hard work paid off – I had the privilege to work among other family-owned wine producers in Burgundy, Alsace, and Cognac. My passion for wine whisked me around the globe, sending me between California, South Africa, and France for several years before I decided to call California my home.”

“By the end of 2011, after many harvests perfecting the craft of making wine, I set upon my own adventure—a label known today as CATTLEYA WINES. Meanwhile, I became a viticulturist and winemaker consultant; focused on vineyard optimization to produce exceptional wines from Sonoma and Napa Valley.”

Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

Chef Carla SnyderFor most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight meals. This is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains.

“The recipes in this invaluable guide are geared to appeal to kids and adults with one pan clean-up and all meals ready in 45 minutes or less. With suggestions for Extra Hungry Kids and Adult Taste Buds, Carla makes it easy to please everyone at the table along with wine suggestions and even sips for the kids.”

“One Pan Whole Family is a guide to smart, thoughtful, contemporary cooking and eating with most ingredients found in the average grocery. The book is divided into four chapters, Veggie Good or vegetarian dinners, Winner Winner Chicken Dinner, Let’s Eat Meat, and Go Fish. There’s even an index listing seasonal meals, dairy free and gluten free. Recipes like Stovetop Lasagna with Spinach, Chicken Pot Pie on the Fly, and Super Burgers with Cheddar, Mushrooms and Onion prove that an enticing meal can appeal to kids and adults alike.”

“Carla says “My mission as a cooking school teacher has always been to help students learn the skills they need to operate efficiently and enjoyably in the quest to feed themselves and others. I hope this book helps reset the game by offering an easy-to-follow plan to feed hungry families in a healthy and less stressful way.””

“Carla Snyder has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author with Meredith Deeds of 6 cook books including the 2007 James Beard nominated The Big Book of Appetizers (Chronicle Books, 2006.)”

Learn more about Carla: at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla briefly escapes the kitchen and is our guest.

Robert BiebrichRobert Biebrich is the accomplished Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season.

He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? We’ll ask about “Light It Up Fries.”

There are new items in the Saint Archer Brewing Co. along with special limited production craft beers. Think Thai Sticky Ribs with Pork Spare Ribs, Onion and Cilantro Salad.

Chef Robert is in his sixth full season at Angel Stadium, working alongside Regional Executive Chef Gretchen Beaumarchais and Executive Sous Chef Omar Almaraz. Chef Biebrich leads a team of talented culinary artists, who are constantly developing new food concepts and fulfilling the ever-changing menus for more than three million guests each season at The Big A.

Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Tracy Felipe of Legends at Angel Stadium in AnaheimAlso new for this year are the delicious & easy-to-eat Bamboo Bowls located on the Terrace & View Level. Think Chicken Teriyaki Bowl with Steamed Rice, Broccoli, Grilled Chicken Thigh with Teriyaki Sauce.

Now in its 2nd year Change Up Kitchen has a host of new treats. The Empanadas with Spiced Beef, Puff Pastry and Salsa Chilena are a standout.

Executive Pastry Chef Tracy continues to impress. Her rich, giant round Brownie is meant to be shared and the Red Velvet Whoopie Pie is ever popular. There is also a worthy Chocolate Cake.

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

“Ortega stays true to his pocho cuisine-roots by bringing his playful yet gourmet approach to his newest restaurant at The Hanger food hall at the Long Beach Exchange. Most items are priced at under $10, with tacos starting at $2.95, and other standouts like the New Mexico Hatch Chile Cheeseburger and Al Pastor Fries are priced $6.75 and $8, respectively. Amorcito also offers eight various burritos priced at $8.50, among other items. Amorcito is open for normal business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

“For starters, Ortega has hired a designated tortilla-maker to make fresh corn and flour tortillas daily – something you don’t usually see at any fast-casual restaurant. As customers wait, they can even watch the tortillas being made through a window that overlooks the tortilla-making station. “I’m looking to bring quality Modern Mexican flavors to a larger audience without the intimidating price points and without compromising the use of quality ingredients at my first ever fast–casual space,” states Ortega. “Ideally, we’d love to bring our revered approach to pocho cuisine to more of LA and OC by opening several more Amorcitos down the line.””

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild
Segment Three: Winemaker Bibiana Gonzalez Rave
Segment Four: Author Carla Snyder with One Pan, Whole Family: More Than 70 Complete Weeknight Meals
Segment Five: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part One
Segment Six: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part Two
Segment Seven: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One
Segment Eight: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two

Show 284, August 4, 2018: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe

Robert BiebrichTime for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe.

We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani.

On Saturday, August 11th the original Iron Chef, Masaharu Morimoto, is taking over Change Up Kitchen. That’s an event!

In Saint Archer Brewing Co. for the next homestand look for a Detroit Coney Dog with St. Archer Beer Chili, diced onions and yellow mustard.

Change Up Kitchen for August is a salute to Halo Manager Mike Scioscia’s Italian heritage. On the menu is Marisa’s Italian Sausage which is a custom Angel Stadium creation braised in tomato sauce and served on a toasted soft roll.

 

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Show 284, August 4, 2018: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Continue…

Robert BiebrichWe’re continuing with our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Also participating is Pastry Chef Tracy Felipe.

Time for dessert. Tracy works with a staff of 13 pastry cooks.

Tracy gives us the 411 on the ever-popular Celebration Cake.

We’re also talking Smores Parfaits and house-made Donuts with a revolving selection of tempting flavors.

Virtually all the decadent desserts are prepared in-house which is highly unusual for a sports venue. There just isn’t the space available to do the massive quantities of gelato needed in-house so it’s prepared to Halo specs by a respected artisan gelato company.

 

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