Show 406, January 2, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Happy New Year and wishing all our listeners brighter horizons in 2021.  We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Three years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only. In a what’s wrong with this picture moment Peasants Feast was recently cited by California’s Department of Alcoholic Beverage Control for their employees (6) eating inside the restaurant (properly distanced) for Family Meal. Hard to believe…The Cherney’s join us to share their truly unfortunate experience of navigating a weighty bureaucracy during a pandemic.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s presented his Produce Trends Forecast for 2021. Robert is our guest to continue his in-depth report which he started on last week’s show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items. Have you heard about the just introduced Pink Pineapple from Costa Rica?

Alina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients. We’re rolling out the Guadsle dough with Baker-in-Chief, Alina.

Niyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County’s respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes “Every Restaurant Has a Story to Tell.”

With restaurants’ budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert’s advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering.

Opening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It’s the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. For foodies the major attraction is the Cara Restaurant which offers relaxed patio dining (when again permissible) around a tranquil interior pool. The lush landscaping includes 100 year-old olive trees. It’s a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods. Executive Chef Michael Patria and Assistant General Manager Lana Nguyen join us to enticingly explain what’s on the Cara Restaurant menu.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the unfortunate impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit local out-of-work and struggling restaurant workers. What’s in store for restaurants and dining in 2021?  We’ll “Ask the Chef.”

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

Play

Show 406, January 2, 2021: Melissa’s Prince of Produce, Robert Schueller – Produce Trends for 2021

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s presented his Produce Trends Forecast for 2021.

Robert joins us to continue his in-depth report which he started on last week’s show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items.

Have you heard about the just introduced Pinkglow Pink Pineapple from Costa Rica which were in development for over 16 years? It’s less sour and acidic than a traditional pineapple and juicier and sweeter in taste. There are recipes for Pinkglow Pink Pineapple & Mango Ceviche and Pinkglow Pink Pineapple Salad to accompany this new treat.

Play

January 2: Peasants Feast, Melissa’s Produce Trends Forecast for 2021, Zimt Bakery, Niyaz Pirani, Cara Los Feliz

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef / Proprietor Michael and General Manager / Proprietor Sarah Cherney of Peasants Feast, Solvang
Segment Three: Melissa’s Prince of Produce, Robert Schueller – Produce Trends for 2021
Segment Four: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part One
Segment Five: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part Two
Segment Six: Niyaz Pirani, Knife & Spork Public Relations – Practical Marketing Tips for Restaurants
Segment Seven: Executive Chef Michael Patria and Assistant General Manager, Lana Nguyen, Cara Restaurant at Cara Los Feliz
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy New Year and wishing all our listeners brighter horizons in 2021. We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Three years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only. In a what’s wrong with this picture moment Peasants Feast was recently cited by California’s Department of Alcoholic Beverage Control for their employees (6) eating inside the restaurant for Family Meal. Hard to believe…The Cherney’s join us to share their truly unfortunate experience of navigating a weighty bureaucracy during a pandemic.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s presented his Produce Trends Forecast for 2021. Robert joins us to continue his in-depth report which he started on last week’s show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items. Have you heard about the just introduced Pink Pineapple from Costa Rica?

Alina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients. We’re rolling out the Guadsle dough with Baker-in-Chief, Alina.

Niyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County’s respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes “Every Restaurant Has a Story to Tell.” With restaurants’ budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert’s advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering.

Opening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It’s the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. For foodies the major attraction is the Cara restaurant which offers relaxed patio dining (when again permissible) around a tranquil interior pool. The lush landscaping includes 100 year-old olive trees. It’s a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit local out-of-work and struggling restaurant workers. What’s in store for restaurants and dining in 2021? We’ll “Ask the Chef.”

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

Sarah and Michael Cherney of peasants FEASTThree years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only.

Peasants Feast started as a catering company and they have adapted along the way as best they can. Peasants Feast’s cuisine focuses on local, seasonal comfort food with a twist. The couple met at the Nichols Brothers’ Sides Hardware and Shoes (now closed,) a well-received restaurant in Los Olivos. Michael was the Chef de Cuisine and Sarah the General Manager.

In a what’s wrong with this picture moment Peasants Feast was recently cited by California’s Department of Alcoholic Beverage Control for their employees (6) eating inside the closed restaurant for Family Meal. Hard to believe…The Cherney’s join us to share their truly unfortunate experience of navigating a bureaucracy during a pandemic.

Peasants Feast is currently serving their guests with take-out and delivery Wednesday through Sunday from 11:00 a.m. to 6:00 p.m.

“Inspired by the earth and rooted in community, we’ve built good relationships with the planet & our table, we present a changing menu of mostly seasonal, locally sourced food.”

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s presented his Produce Trends Forecast for 2021.

Robert joins us to continue his in-depth report which he started on last week’s show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items.

Have you heard about the just introduced Pinkglow Pink Pineapple from Costa Rica which were in development for over 16 years? It’s less sour and acidic than a traditional pineapple and juicier and sweeter in taste.

Alina Tompert of ZIMT BakeryAlina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful, licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients.

“At Zimt, our mission is to do good for our planet and our community while providing you with delicious, beautiful, and ethical treats based on family recipes passed down through generations.”

“Zimt stands for more than just its baked goods. We know that food brings people together, and want to elevate that experience by lovingly crafting each of our Plätzchen by hand with the best ingredients. We proudly source everything from our ingredients to packaging to kitchen equipment from companies that are dedicated to sustainability and equity.”

“A traditional German holiday treat, with roots in Oma’s recipes, taking a bite of one of our delicate Plätzchen takes you on a trip through time. From our traditional holiday boxes to our modern seasonal hearts, you can taste the love that has been poured into these little delicacies for generations. Our seasonal flavors are a modern take on Plätzchen and an homage to our German-American roots, making them fit for any occasion year-round and incorporating some fun cross-cultural favorite flavors. So what are you waiting for? Let’s spread some love!”

“We are thrilled to share Oma’s Guadsle with you every holiday season with our holiday boxes and personalized Lebkuchen hearts. 
As Schwäbisch as it gets, these are Oma Doris’s traditional holiday morsels. Little Christmas sweets, with nuts, jams, chocolate, and lots of powdered sugar. Her recipes stand the test of time and are still melt-in-your-mouth amazing!”

Alina Tompert joins us cookie cutter in hand.

Niyaz Pirani of Knife and Spork Public RelationsNiyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County’s respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes “Every Restaurant Has a Story to Tell.”

With restaurants’ budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert’s advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering. It’s difficult to gain awareness right now as the algorithms continue to take away organic reach.

Michael Patria of Cara RestaurantOpening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It’s the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. There is obviously big money behind this project.

For foodies the major attraction is the Cara restaurant which offers relaxed patio dining around a tranquil interior pool. The lush landscaping includes 100-year old olive trees and California Palms. It’s a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods.

The Lemon Fettuccine with lemon and Parmesan is a standout. It’s available on the Cara At Home menu.

Cara debuted with nightly dinner until the ban on patio/outside dining arriving just before Thanksgiving. In the interim Cara is providing their guests with Cara At Home with both a prix fixe menu (for 2) option and a la carte offerings. Room Service is also on the menu for Hotel Guests.

We’ll meet Chef Patria as well as Restaurant Manager Lana Nguyen.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern.

Extended restrictions for restaurants from Governor Gavin Newsom are now in place for Southern California (as of December 29th) for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, “86 The Struggle” campaign to benefit local out-of-work and struggling restaurant workers. What’s in store for restaurants and dining in 2021? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef / Proprietor Michael and General Manager / Proprietor Sarah Cherney of Peasants Feast, Solvang
Segment Three: Melissa’s Prince of Produce, Robert Schueller – Produce Trends for 2021
Segment Four: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part One
Segment Five: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part Two
Segment Six: Niyaz Pirani, Knife & Spork Public Relations – Practical Marketing Tips for Restaurants
Segment Seven: Executive Chef Michael Patria and Assistant General Manager, Lana Nguyen, Cara Restaurant at Cara Los Feliz
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 405, December 26, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy New Year and surely brighter horizons in 2021.  …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.” “Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.” We’re walking the local Farmers Market with Chef Deborah Madison.

When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles. Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November, Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen-bakery located at Crave Collective under the umbrella of Crave Delivery. Chef Lincoln, a resident of the picturesque Santa Ynez Valley, is now back in California to launch the Coast Range Restaurant in Solvang. It’s contemplated as a premier seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program. Chef Lincoln joins us with rolling pin in hand.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll provide an insider’s overview of what’s new including the diverse food offerings at local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street in Downtown. Al also remembers visionary entrepreneur Tony Hsieh (co-founder of Zappos) who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas. It was ultimately a $350 million dollar investment.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures.  Robert joins us to share the always eagerly anticipated list. It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction. Next Saturday Robert returns to present more of his insightful “Produce Trends Forecast for 2021.”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we continue the all-important Holiday dining season. Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home for New Year’s Eve. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? Chef Andrew suggests the reverse sear. We’ll “Ask the Chef.”

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

Play

Show 405, December 26, 2020: Robert Schueller, Melissa’s “Prince of Produce,” with the Produce Trends Forecast for 2021

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur distinguished, resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures. Robert joins us to share the always anticipated list.

It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. Grown in Idaho, of course. This is actually the 10th year for this distinction.

Next Saturday Robert returns to present more of his informative and revealing “Produce Trends Forecast for 2021.”

Play

December 26: Deborah Madison, Lincoln Carson, Al Mancini, Melissa’s Produce Trends Forecast for 2021

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One
Segment Three: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two
Segment Four: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One
Segment Five: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two
Segment Six: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Seven: Robert Schueller, Melissa’s “Prince of Produce,” with the Produce Trends Forecast for 2021
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy New Year and brighter horizons in 2021. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.” “Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.” We’re walking the local Farmers Market with Chef Deborah Madison.

When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles. Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen- bakery located at Crave Collective under the umbrella of Crave Delivery. Chef Lincoln, a resident of the Santa Ynez Valley, is now back in California to launch the Coast Range Restaurant in Solvang. It’s a premier seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program. Chef Lincoln joins us with rolling pin in hand.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview of what’s new including the food and libations at the Circa Resort in Downtown Las Vegas and local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures. Robert joins us to share the always anticipated list. It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction. Next Saturday Robert returns to present more of his “Produce Trends Forecast for 2021.”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we continue the all-important Holiday dining season. Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rob Roast? We’ll “Ask the Chef.”

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

Cookbook Author Deborah MadisonChef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.”

“Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.”

“She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform “vegetarian” from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story—and with it the story of the vegetarian movement—for the very first time.”

Madison’s “insightful memoir” (The Wall Street Journal) is “a true delight to read as she uncovers her love for all real foods, peeling off layer by layer like an onion, recounting her own personal, culinary, and gardening experiences” (Lidia Bastianich).

“From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.”

“Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. She lives just outside of Santa Fe, New Mexico.”

We’re walking the local Farmers Market with Chef Deborah Madison.

Lincoln Carson of Bon TempsWhen we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles.

Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen bakery located at Crave Collective under the umbrella of Crave Delivery. It’s delivery and takeout with premium breakfast pastries and decadent desserts.

Chef Lincoln, a resident of the Santa Ynez Valley, is back in California to launch the Coast Range Restaurant in Solvang. It’s a premier California costal seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) Lincoln’s partners are Chef Anthony Carron (800 Degrees and Top Round) and Chef Steven Fretz (Top Round and Church Key.)

At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program.

Chef Lincoln joins us with whisk securely in hand.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll share an insider’s overview of what’s new including the food and libations at the Circa Resort in Downtown Las Vegas and local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur distinguished, resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures. Robert joins us to share the always anticipated list.

It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction.

Next Saturday Robert returns to present more of his “Produce Trends Forecast for 2021.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season.

Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It’s gaining attention nationally.

Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One
Segment Three: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two
Segment Four: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One
Segment Five: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two
Segment Six: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Seven: Robert Schueller, Melissa’s “Prince of Produce,” with the Produce Trends Forecast for 2021
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 392, September 26, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Angelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his days in Los Angeles with restaurateur Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. It’s been a local icon of welcoming Italian dining for 30 years. Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

The Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on crafting masterfully made cookies. “The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business.” Chef Uyen’s signature cookies are available for mail order by the dozen. Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!” Celebrity Master of Ceremonies Billy Harris and The Rose Venice’s Partner & Executive Chef Jason Neroni join us with all the delectable details.

Our friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering for both kids and adults. It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger Limes. Our resident produce authority, Robert Schueller, (also respectfully known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining and where to find the accompanying recipes created by the talented Melissa’s Chefs.

As restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services. Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.) We’re cooking with gas…

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? How does the cost of real estate figure into the discussion? We continue this revealing discussion started with Chef Andrew last week.

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

Play

Show 392, September 26, 2020: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering.

It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger Limes.

The Melissa’s chefs have created a fiendishly clever collection of hauntingly delicious recipes for your Halloween entertaining. Don’t miss the Freaky Fruit Salad and the Dragon Egg Stew punch with cactus pears, apple cider, and rambutans.

Adults are part of the Halloween festivities, too, with the Zombie-rita. It’s a kiwano melon cocktail with tequila, Gran Marnier and a squeeze of lime.

All the easy-to-follow recipes and tips are @ melissas.com.

Our resident produce authority Robert Schueller (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining.

Play

September 26: Tra Di Noi, Kirsh Baking Company, Billy Harris, Jason Neroni, Melissa’s Freaky Fruits, SoCal Gas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Enrico Glaudo of Tra di Noi in Malibu
Segment Three: Pastry Chef & Proprietress Uyen Kirshenbaum, Kirsh Baking Co., Long Beach
Segment Four: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One
Segment Five: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two
Segment Six: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining
Segment Seven: SoCal Gas Co’s services to Restaurants & Foodservice Operators
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Angelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

The Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on crafting masterfully made cookies. The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business. Chef Uyen’s signature cookies are available for mail order by the dozen. Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!” Celebrity Master of Ceremonies Billy Harris and The Rose Venice’s Partner & Executive Chef Jason Neroni join us with all the delectable details. 

Our friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering. It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger lines. Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining and where to find the accompanying recipes created by the inspired Melissa’s Chefs.

As restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services. Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.) We’re cooking with gas…

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels. Will fine dining fully recover? We continue this informative discussion started with Chef Andrew last week.

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

Enrico Glaudo of Tra Di NoiAngelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his long tenure with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess.

Tra di Noi literally means “between us”.

“We have chosen this name because we feel and believe in a casual, friendly and homey atmosphere. The decor is warm and romantic. Our cooking style is just as you would find in the Italian countryside.”

“Tra di Noi’s extensive menu features an appealing variety of classic Italian dishes prepared from the finest, freshest ingredients available. All of the pastas are handmade daily. Known for their own special flair in the creation of traditional “cucina autentica,” including a sumptuous selection of pastas, superb crudo, unique salads and delicious seasonal specialties.”

A percentage of Tra di Noi’s produce is from Thorn Family Farm which is a local farm in Malibu. The restaurant also supports the Malibu Farmers Market and Malibu Olive Oil Company.

Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

Uyen and Jeff Kirshenbaum of Kirsh Baking CompanyThe Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on creating masterfully made cookies. The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business. Chef Uyen’s signature cookies are available for mail order by the dozen.

The line of “Jeff’s Cookies” are a tribute to Chef Uyen’s painstaking efforts to create the perfect gluten and dairy free cookie for her husband. Although she reveled in the reactions of friends, family and other chefs who were shocked to learn her Double Chocolate Chip cookies were dairy and gluten free, the secret is out now! Cookies are carefully packaged by the dozen in beautiful gift boxes.

The Classics line of fresh-baked cookie flavors includes Salted Chocolate Chip, Snickerdoodle, PB Chocolate, Vanilla Lavender and Lemon Poppy.

“Chef Uyen Kirshenbaum’s career in pastry began with training at the internationally acclaimed culinary institute, Ecole Lenotre in Paris and includes such celebrated establishments as Patisserie Gaulupeau in Versailles, Tom Colicchio’s Craftsteak in Las Vegas, and Guy Savoy‘s first American restaurant at Caesar’s Palace. Chey Uyen became the first female Pastry Chef to lead Savoy’s team, and the restaurant garnered Two Michelin Stars in its first year. In 2015 Chef Uyen joined the team at Chef David LeFevre’s trio of Manhattan Beach restaurants as Executive Pastry Chef of The Arthur J, Manhattan Beach Post and Fishing with Dynamite.”

Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris“The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!”

“This exclusive evening will be Hosted by Billy Harris (Hanging with Harris, Billy Harris Dinner Series) and will commence with Master Mixologist, Charlotte Voisey as she demonstrates how to mix-shake-stir The Unusual Neroni Negroni cocktail as guests enjoy some savory snacks. This virtual Dinner At Home will continue with a special select bottle of wine, interactive cooking demo with Chef Jason Neroni, special appearance by C-CAP Co-Chair Chef Marcus Samuelsson and his Mentee Tiana Gee, previously Sous Chef at Red Rooster in Harlem and C-CAP LA Alumna from Glendale High School 2014, dessert from Duff Goldman, and Live Musical Performance from Vonda Shepard, creating a beautiful night of laughs, libations, and a delectable dinner all to benefit C-CAP LA!”

Jason NeroniTickets to Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) (Two Ticket order minimum) are available now at Dinner At Home to Benefit C-CAP LA. Each pair of Tickets will include a Multi-Course Dinner from Chef Jason Neroni and The Rose VeniceDessert from Duff Goldman, a Curated Cocktail Kit for Two, Bottle of WineBottle of S.Pellegrino, and a 20-gram Tin of Black River Caviar. The Dinner At Home Dinner Pick-up will be available between 2:00 pm and 4:00 pm on Saturday, October 10th, 2020 at The Rose Venice or Dinner Delivery is available for $30 within twenty miles of the restaurant when selected with Ticket purchase.

Celebrity Master of Ceremonies Billy Harris and The Rose’s Partner & Chef Jason Neroni join us providing all the delectable details.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering.

It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger Limes.

The Melissa’s chefs have created a fiendishly clever collection of hauntingly delicious recipes for your Halloween entertaining. Don’t miss the Freaky Fruit Salad and the Dragon Egg Stew punch with cactus pears, apple cider, and rambutans.

All the easy-to-follow recipes and tips are @ melissas.com.

Our resident produce authority Robert Schueller (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining.

Gina Christian of SoCal GasAs restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services.

“The Food Service Equipment Center, located at the Energy Resource Center in Downey, is a state-of-the-art kitchen and a great resource for any commercial foodservice customer. SoCalGas’ FSEC is the largest test kitchen for natural gas fired equipment in the country. You can attend webinars, learn about energy-efficient equipment and which equipment qualifies for a rebate.”

Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.)

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? We continue this informative discussion started with Chef Andrew last week.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Enrico Glaudo of Tra di Noi in Malibu
Segment Three: Pastry Chef & Proprietress Uyen Kirshenbaum, Kirsh Baking Co., Long Beach
Segment Four: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One
Segment Five: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two
Segment Six: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining
Segment Seven: SoCal Gas Co’s services to Restaurants & Foodservice Operators
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 382, July 18, 2020: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots of fresh deliciousness going on in the wide world of specialty produce as it’s now Summer. Our own resident produce guru, Robert Schueller of Melissa’s, joins us to chat about the pick of the season’s best for fruits and vegetables. Think, for starters, variety grapes including Jelly Drops, Champagne Grapes and Muscato Grapes.

Jelly Drops® Grapes are a hybrid of the popular Thompson seedless grape and the rich, meaty Concord grape variety. The result is a plump, juicy, dark purple seedless table grape with a thin skin. The aromatic, earthy flavor is similar to Concord but mellowed by the mild sweetness of the Thompson.”

“Grown both in California, Chile and Peru, Red Muscatos™ are a year-round grape to keep all your grape needs satisfied. Packed with sweet floral accents and covered in red, apple-crisp skin, Red Muscatos™ are the perfect grape for any occasion. Not only do these grapes taste great, but they are also seedless for convenience and are the ideal crunchy texture.”

“Red Muscatos™ are great for snacking, for kids and adults alike. Add them into a fresh fruit n’ cheese platter for perfect fruit pairings, or sprinkle over yogurt.”

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