Show 495, October 15, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent evening at the relocated and reopened fine-dining Cyrus in Geyserville in the Alexander Valley of Sonoma County. Before the restaurant went on an unexpected hiatus 10-years ago Owner / Chef Douglas Keane’s highly regarded restaurant earned Two Michelin Stars. Business Partner and maire d’ Nick Peyton is also part of the revived establishment. It’s actually located in a vineyard. Anne Marie then continues with us in-studio talking about her current column highlighting the whirlwind culinary activities of Chefs Ross Pangilinan and Nick Weber at both South Coast Plaza and the nearby newly opened Orange County Museum of Art (OCMA.)

“Nestled in an oak tree-studded 40-acre vineyard located in the heart of Santa Barbara County, Roblar Winery and Vineyards reflects the spirit of Santa Ynez Wineries — rustic, authentic, and bold. Their philosophy is to showcase the variety and beauty that only Santa Ynez vineyards have to offer. With their diverse lineup of delicious wines, Roblar’s truly farm-to-table paired delights, a locally sourced food menu, and the fantastic estate-driven experiences, there’s truly no other Santa Ynez winery quite like Roblar.” Executive Chef Peter Cham is our guest.

It’s time to again share more of the very best in fruits and vegetables with our resident produce authority, Robert Schueller of Melissa’s World Variety Produce. We also know him as the “Prince of Produce.”

Halloween is almost upon us so it’s the season of Freaky Fruit®. “October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.” Specialty potatoes are a signature of Melissa’s. They can be baked, broiled, fried, mashed and made into hearty soups and flavorful salads. Melissa’s pioneered the grown in Idaho, Dutch Yellow Potatoes. Robert fills us in on all things potatoes.

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partner JC Clow joins us to celebrate this achievement with Champagne flute in hand. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. “The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Last week Chef Andrew got into a well-received discussion of butter. Saturday he’ll finish the conversation talking about the place for salted butter. From there Chef Andrew will talk about how margarine fits (or doesn’t fit) into the commercial or home kitchen.

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

Show 495, October 15, 2022: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce” – Fruits and Everything Potatoes

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

It’s time to again share more of the very best in fruits and vegetables with our resident produce authority, Robert Schueller of Melissa’s World Variety Produce. We also know him as the “Prince of Produce.”

Halloween is almost upon us so it’s the season of Freaky Fruit®. “October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.”

“Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”

Specialty potatoes are a signature of Melissa’s. They can be baked, broiled, fried, mashed and made into hearty soups and flavorful salads. Melissa’s pioneered the grown in Idaho, Dutch Yellow Potatoes. Robert fills us in on all things potatoes highlighting Baby Dutch Yellow Potatoes, Pee Wee Dutch Yellow, Baby Red and Baby Purple.

October 15: Anne Marie Panoringan, Roblar Winery and Vineyards, Melissa’s Freaky Fruits, The Winery Restaurant & Wine Bar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist – Dining at Cyrus
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist – OC Restaurant News
Segment Four: Peter Cham, Executive Chef, Roblar Winery & Vineyards, Gleason Family Vineyards, Santa Ynez Part One
Segment Five: Peter Cham, Executive Chef, Roblar Winery & Vineyards, Gleason Family Vineyards, Santa Ynez Part Two
Segment Six: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce” – Fruits and Everything Potatoes
Segment Seven: JC Clow, Founding Partner, The Winery Restaurant and Wine Bar, Tustin
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent evening at the relocated and reopened fine-dining Cyrus in Geyserville in the Alexander Valley of Sonoma County. Before the restaurant went on an unexpected hiatus 10-years ago Owner / Chef Douglas Keane’s highly regarded restaurant earned Two Michelin Stars. Business Partner and maire d’ Nick Peyton is also part of the revived establishment. It’s actually located in a vineyard. Anne Marie then continues with us in-studio talking about her current column highlighting the whirlwind culinary activities of Chefs Ross Pangilinan and Nick Weber at both South Coast Plaza and the nearby newly opened Orange County Museum of Art (OCMA.)

“Nestled in an oak tree-studded 40-acre vineyard located in the heart of Santa Barbara County, Roblar Winery and Vineyards reflects the spirit of Santa Ynez Wineries — rustic, authentic, and bold. Their philosophy is to showcase the variety and beauty that only Santa Ynez vineyards have to offer. With their diverse lineup of delicious wines, Roblar’s truly farm-to-table paired delights, a locally sourced food menu, and the fantastic estate-driven experiences, there’s truly no other Santa Ynez winery quite like Roblar.” Executive Chef Peter Cham is our guest.

It’s time to again share more of the very best in fruits and vegetables with our resident produce authority, Robert Schueller of Melissa’s World Variety Produce. We also know him as the “Prince of Produce.”

Halloween is almost upon us so it’s the season of Freaky Fruit®. “October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.” Specialty potatoes are a signature of Melissa’s. They can be baked, broiled, fried, mashed and made into hearty soups and flavorful salads. Melissa’s pioneered the grown in Idaho, Dutch Yellow Potatoes. Robert fills us in on all things potatoes.

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partner JC Clow joins us to celebrate this achievement with Champagne flute in hand. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. “The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Last week Chef Andrew got into a well-received discussion of butter. Saturday he’ll finish the conversation talking about the place for salted butter. From there Chef Andrew will talk about how margarine fits into the home kitchen and beyond.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. 

Anne Marie joins us in-studio to talk about her recent evening at the relocated, reopened and very exclusive fine-dining Cyrus in Geyserville in the Alexander Valley of Sonoma County. Before the restaurant went on an unexpected hiatus 10-years ago Owner / Chef Douglas Keane’s highly regarded restaurant earned Two Michelin Stars. Business Partner and maire d’ Nick Peyton is also part of the revived establishment. It’s actually located in a vineyard.

Anne Marie continues with us in-studio to talk about her current column highlighting the culinary activities of Chefs Ross Pangilinan and Nick Weber at both South Coast Plaza and the nearby newly opened Orange County Museum of Art.

Anne Marie also previews a few soon-to-open (or newly opened) restaurants in Huntington Beach and has a look at The Culinary Lab which is a subject of her upcoming Oct. 21st column.

Peter Cham of Roblar Winery and Vineyards

“Nestled in an oak tree-studded 40-acre vineyard located in the heart of Santa Barbara County, Roblar Winery and Vineyards reflects the spirit of Santa Ynez Wineries — rustic, authentic, and bold. Their philosophy is to showcase the variety and beauty that only Santa Ynez vineyards have to offer. With their diverse lineup of delicious wines, Roblar’s truly farm-to-table paired delights, a locally sourced food menu, and the uplifting estate-driven experiences, there’s truly no other Santa Ynez winery quite like Roblar.”

Some of the produce used on Chef Peter Cham’s weekly changing menu is sourced (and harvested daily) from the adjacent Roblar Farm. Also all the fresh eggs used at Roblar Kitchen come from the Farm. The Farm Bites Menu changes weekly. Thursday night Suppers at Roblar feature classic favorite dishes from Roblar’s menu along with some hearty supper dishes. Pizzas from the wood-fired oven are available on Weekends.

Chef Peter Cham takes a break from his busy kitchen to join us. He also serves as the Executive Chef for the other area Gleason Family Vineyard properties which include Refugio Ranch Vineyards and Buttonwood Winery and Vineyard.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

It’s time to again share more of the very best in fruits and vegetables with our resident produce authority, Robert Schueller of Melissa’s World Variety Produce. We also know him as the “Prince of Produce.”

Halloween is almost upon us so it’s the season of Freaky Fruit®. “October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.”

“Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”

Specialty potatoes are a signature of Melissa’s. They can be baked, broiled, fried, mashed and made into hearty soups and flavorful salads. Melissa’s pioneered the grown in Idaho, Dutch Yellow Potatoes. Robert fills us in on all things potatoes.

JC Clow of the Winery Restaurant and Wine Bar

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partner JC Clow joins us with Champagne flute in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla.

The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Last week Chef Andrew got into a well-received, informative discussion of butter. Saturday he’ll finish the conversation talking about the place for salted butter. From there Chef Andrew will speak about how margarine fits into the home kitchen and beyond.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist – Dining at Cyrus
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist – OC Restaurant News
Segment Four: Peter Cham, Executive Chef, Roblar Winery & Vineyards, Gleason Family Vineyards, Santa Ynez Part One
Segment Five: Peter Cham, Executive Chef, Roblar Winery & Vineyards, Gleason Family Vineyards, Santa Ynez Part Two
Segment Six: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce” – Fruits and Everything Potatoes
Segment Seven: JC Clow, Founding Partner, The Winery Restaurant and Wine Bar, Tustin
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 484, July 23, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“Authentic Hatch peppers (now in the short 6-week availability season) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.” Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), is our guest with all things Hatch Peppers.

Bill Scanlin’s Deer Hill Vineyards is a small, family-owned vineyard using sustainable processes and 20 plus years of experience to produce truly unique craft wines that are award-winning. The Deer Hill vineyard and tasting room is located in the East Bay area of Northern California, in the beautiful suburb of Lafayette, CA. The elegant tasting room itself is quite impressive. The Deer Hill Vineyards estate grown Cabernet Sauvignon is their specialty but they also produce several other varietals, from Sangiovese, to Chardonnay, or Pinot, Deer Hill offers different wines for any mood or occasion. Deer Hill Vineyards wines have even won awards in the San Francisco Chronicle wine competition in 2020 and 2021.” Owner / Winemaker Bill Scanlin joins with us to uncork all that is Deer Hill Vineyards with a glass of award-winning 2017 Cabernet Sauvignon Lamorinda from Deer Hill Vineyards in hand.

Saffy’s on Fountain in East Hollywood is the new creation of Chefs Ori Menashe and Genevieve Gergis, the founders of Bestia and Bavel in The Arts District of Downtown Los Angeles. Ori and Genevieve join us with all the details on Saffy’s on Fountain and the adjacent Saffy’s Coffee & Tea Shop. “Named after Saffron, Ori and Genevieve’s daughter, Saffy’s embodies her whimsical spirit. Next door at the just launched Saffy’s Coffee & Tea Shop you’ll find coffee, tea, house-baked breads, and pastries. Dinner service centers around small plates, various house-made breads, seasonal vegetables, and meats that hit the table straight off of the fire.”  

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Clams in the West truly don’t get the respect they deserve. They can be prepared in a number of tasty ways and certainly merit equal status as oysters. Clams on pizza is a special treat. Chef Andrew shares his tips including the availability of pre-cooked, flash-frozen clams that are typically stocked in the frozen seafood section of your favorite market and priced at a great value.…

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

Show 484, July 23, 2022: Hatch Pepper Season with Melissa’s Robert Schueller Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

“Authentic Hatch peppers (now in the short 6-week season of availability) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch plants for most of the summer.”

“An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.”

“Melissa’s Hatch Peppers are the perfect addition to recipes to add mild to hot heat, as well as a flavor distinct to the pepper. During Hatch season, the spicy scent of peppers fills the air with food memories that tease our taste buds of what’s to come. Hatch Peppers are versatile and can be used in place of any peppers in your recipes. The Melissa’s chefs suggest using them in smoothies, desserts, casseroles, soups, salads and lots more.”

New Melissa’s products made with genuine Hatch peppers are on the market and selling like crazy! Melissa’s has introduced several new Hatch-enhanced items: Hatch popcorn, Hatch BBQ Sauce, Hatch Dijon Mustard, Hatchup (Hatch ketchup), and Hatch Clean Snax®… you won’t want to miss these. Don’t forget about Melissa’s shaker with red or green Hatch pepper powder so you can have your Hatch fix all year-round!”

Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), is our guest with all things Hatch Peppers.

Show 484, July 23, 2022: Hatch Pepper Season with Melissa’s Robert Schueller Part Two

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

“Authentic Hatch peppers (now in the short 6-week season of availability) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch plants for most of the summer.”

“An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.”

“Melissa’s Hatch Peppers are the perfect addition to recipes to add mild to hot heat, as well as a flavor distinct to the pepper. During Hatch season, the spicy scent of peppers fills the air with food memories that tease our taste buds of what’s to come. Hatch Peppers are versatile and can be used in place of any peppers in your recipes. The Melissa’s chefs suggest using them in smoothies, desserts, casseroles, soups, salads and lots more.”

New Melissa’s products made with genuine Hatch peppers are on the market and selling like crazy! Melissa’s has introduced several new Hatch-enhanced items: Hatch popcorn, Hatch BBQ Sauce, Hatch Dijon Mustard, Hatchup (Hatch ketchup), and Hatch Clean Snax®… you won’t want to miss these. Don’t forget about Melissa’s shaker with red or green Hatch pepper powder so you can have your Hatch fix all year-round!”

Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), continues as our guest discussing all things Hatch Peppers.

July 23: Melissa’s Hatch Pepper Season, Deer Hill Vineyards, Ori Menashe and Genevieve Gergis on the opening of Saffy’s

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Hatch Pepper Season with Melissa’s Robert Schueller Part One
Segment Three: Hatch Pepper Season with Melissa’s Robert Schueller Part Two
Segment Four: Owner / Winemaker Bill Scanlin of Deer Hill Vineyards, Layfayette, CA Part One
Segment Five: Owner / Winemaker Bill Scanlin of Deer Hill Vineyards, Layfayette, CA Part Two
Segment Six: Chefs Ori Menashe and Genevieve Gergis, Saffy’s on Fountain & Saffy’s Coffee & Tea Shop, East Hollywood Part One
Segment Seven: Chefs Ori Menashe and Genevieve Gergis, Saffy’s on Fountain & Saffy’s Coffee & Tea Shop, East Hollywood Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

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

“Authentic Hatch peppers (now in the short 6-week availability season) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting “Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.” Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), is our guest with all things Hatch Peppers.

“Bill Scanlin’s Deer Hill Vineyards is a small, family-owned vineyard using sustainable processes and 20 plus years of experience to produce truly unique craft wines that are award-winning. The Deer Hill vineyard and tasting room is located in the East Bay area of Northern California, in the beautiful suburb of Lafayette, CA. The elegant tasting room itself is quite impressive. The Deer Hill Vineyards estate grown Cabernet Sauvignon is their specialty but they also produce several other varietals, from Sangiovese, to Chardonnay, or Pinot, Deer Hill offers different wines for any mood or occasion. Deer Hill Vineyards wines have even won awards in the San Francisco Chronicle wine competition in 2020 and 2021.” Owner / Winemaker Bill Scanlin joins with us to uncork all that is Deer Hill Vineyards with a glass of award-winning 2017 Cabernet Sauvignon Lamorinda from Deer Hill Vineyards in hand.

Saffy’s on Fountain in East Hollywood is the new creation of Chefs Ori Menashe and Genevieve Gergis, the founders of Bestia and Bavel in The Arts District of Downtown Los Angeles. Ori and Genevieve join us with all the details on Saffy’s on Fountain and the adjacent Saffy’s Coffee & Tea Shop. “Named after Saffron, Ori and Genevieve’s daughter, Saffy’s embodies her whimsical spirit. Next door at the just launched Saffy’s Coffee & Tea Shop you’ll find coffee, tea, house-baked breads, and pastries. Dinner service centers around small plates, various house-made breads, seasonal vegetables, and meats that hit the table straight off of the fire.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Clams in the West truly don’t get the respect they deserve. They can be prepared in a number of tasty ways and certainly merit equal status as oysters. Clams on pizza is a special treat. Chef Andrew shares his tips…

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

“Authentic Hatch peppers (now in the short 6-week season of availability) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch plants for most of the summer.”

“An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.”

“Melissa’s Hatch Peppers are the perfect addition to recipes to add mild to hot heat, as well as a flavor distinct to the pepper. During Hatch season, the spicy scent of peppers fills the air with food memories that tease our taste buds of what’s to come. Hatch Peppers are versatile and can be used in place of any peppers in your recipes. The Melissa’s chefs suggest using them in smoothies, desserts, casseroles, soups, salads and lots more.”

New Melissa’s products made with genuine Hatch peppers are on the market and selling like crazy! Melissa’s has introduced several new Hatch-enhanced items: Hatch popcorn, Hatch BBQ Sauce, Hatch Dijon Mustard, Hatchup (Hatch ketchup), and Hatch Clean Snax®… you won’t want to miss these. Don’t forget about Melissa’s shaker with red or green Hatch pepper powder so you can have your Hatch fix all year-round!”

Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), is our guest with all things Hatch Peppers.

Bill Scanlin of Deer Hill Vineyards

“Bill Scanlin’s Deer Hill Vineyards is a small, family-owned vineyard using sustainable processes and 20 plus years of experience to produce truly unique craft wines that are award-winning.”

“The Deer Hill vineyard and tasting room is located in the East Bay area of Northern California, in the beautiful suburb of Lafayette, CA. From San Francisco it is a 40-minute drive. Schedule a tasting to try some of the Deer Hill Vineyards wine and experience the ambiance their property has to offer. The elegant tasting room itself is quite spectacular.”

“The Deer Hill Vineyards estate grown Cabernet Sauvignon is their specialty but they also produce several other varietals, from Sangiovese, to Chardonnay, or Pinot. Deer Hill strives to offer different wines for any mood or occasion. Deer Hill Vineyards wines have even won awards in the San Francisco Chronicle wine competition in 2020 and 2021.”

Owner / Winemaker Bill Scanlin joins us with a glass of award-winning 2017 Sangiovese Lamorinda in hand to pull the cork on all that is Deer Hill Vineyards.

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of Bestia, Beval and Saffy's

Saffy’s on Fountain in East Hollywood is the new creation of Chefs Ori Menashe and Genevieve Gergis the founders of Bestia and Bavel in The Arts District of Downtown Los Angeles. Ori and Genevieve join us with all the details on Saffy’s on Fountain and the adjacent Saffy’s Coffee & Tea Shop.

“Named after Saffron, Ori and Genevieve’s daughter, Saffy’s embodies her whimsical spirit.”

“Saffy’s transports the guest to another time and place, while still feeling familiar. It’s a Middle Eastern restaurant rooted in traditional flavors and executed using modern techniques. In this intimate space, you’ll be greeted by warm and energetic hospitality, flavors and dishes reminiscent of Middle-Eastern home-style cooking, and unexpected takes on classic desserts.”

“Saffy’s is your neighborhood haunt, the perfect place to walk in for a seat at the bar, grab a coffee or pastry next door, or to celebrate your next big occasion. Next door at the just launched Saffy’s Coffee & Tea Shop you’ll find coffee, tea, house-baked breads, and pastries. Dinner service centers around small plates, various house-made breads, seasonal vegetables, and meats that hit the table straight off of the fire.”

“The heart of Saffy’s lives in the open kitchen. Saffy’s wood fired shawarma rotisserie, wood burning oven, and hearth for grilling add their own unique character to both the food and the space. Framing the kitchen is a sixteen- seat bar, offering vibrant and refreshing cocktails to compliment the food. The wine list features coastal Mediterranean and island wines, focusing on small grower producers committed to healthy agriculture.”

Initial hours for Saffy’s are Dinner on Wednesday through Sunday from 5 p.m. to 11 p.m. For Saffy’s Coffee & Tea it’s Wednesday through Sunday from 8 a.m. to 3 p.m.

“This is Saffy’s place – where you can eat with your hands, drink with your friends, and get into some mischief.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel the Founder of Big Parm, Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Clams truly don’t get the respect they deserve. They can be prepared in a number of tasty ways and certainly merit equal status as oysters. Clams on pizza is a special treat. Chef Andrew shares his tips…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Hatch Pepper Season with Melissa’s Robert Schueller Part One
Segment Three: Hatch Pepper Season with Melissa’s Robert Schueller Part Two
Segment Four: Owner / Winemaker Bill Scanlin of Deer Hill Vineyards, Layfayette, CA Part One
Segment Five: Owner / Winemaker Bill Scanlin of Deer Hill Vineyards, Layfayette, CA Part Two
Segment Six: Chefs Ori Menashe and Genevieve Gergis, Saffy’s on Fountain & Saffy’s Coffee & Tea Shop, East Hollywood Part One
Segment Seven: Chefs Ori Menashe and Genevieve Gergis, Saffy’s on Fountain & Saffy’s Coffee & Tea Shop, East Hollywood Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Show 457, January 8, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.” Joy Wilson is our guest with whisk in hand along with a cube of butter.

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 15th year he’s presented his Produce Trends Forecast for 2022. Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes all grown in Idaho. Other vegetables include Habanero Peppers and White Asparagus. On the fruit side Robert will discuss the varieties of Dragon Fruits and the premium Pinkglow Pineapples from Costa Rica along with Organic Dates.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on AtlanticLong Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us.

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

Show 457, January 8, 2022: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

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 15th year he’s presented his Produce Trends Forecast for 2022.

Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes all from Idaho. Other vegetables include Habanero Peppers and White Asparagus.

On the fruit side Robert will discuss Dragon Fruit, and the premium Pinkglow Pineapples from Costa Rica. Also organic date products including Medjool Dates.

Show 457, January 8, 2022: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part Two

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

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 15th year he’s presented his Produce Trends Forecast for 2022.

Robert continues with us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes all grown in Idaho. Other vegetables include Habanero Peppers and White Asparagus.

On the fruit side Robert will discuss Dragon Fruit, and the premium Pinkglow Pineapples from Costa Rica. Also organic date products including Medjool Dates.

New to Melissa’s line of Clean Snax (available right here at Angel Stadium in addition to the supermarkets) are Coconut Ginger Turmeric and Ginger, and Pumpkin Spice.