Show 437, August 7, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951.  2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and the recipes and techniques passed from generation to generation.  In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang.  Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him.  Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.

“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin locationExecutive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the Hatch Chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa’s (our resident Prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think rhubarb, heirloom tomatoes, artichokes, and Melissa’s Steamed Line of ready to enjoy beets, chickpeas and lentils. Also, it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduce the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”

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

Play

Show 437, August 7, 2021: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”

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

Robert Schueller of Melissa’s (our resident prince of Produce) presented two informative talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think rhubarb, heirloom tomatoes, artichokes, and Melissa’s Steamed Line of ready to enjoy beets, chickpeas and lentils.

Also it’s now the short Hatch Chile season. Robert will talk about area chile roastings and Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

MMelissa’s Produce is featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair (through August 15th) they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Play

August 7: Birkholm’s Bakery & Café, Bolero Restaurante & Cantina, The Winery Restaurant & Wine Bar, Melissa’s Hatch Chiles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One
Segment Three: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two
Segment Four: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part One
Segment Five: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part Two
Segment Six: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.

“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa’s (our resident prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers. Also it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”

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

Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week.

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm joins us rolling pin in hand.

Hany Ali of Europa Village

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch.

“Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.”

“Born and raised in Egypt, Chef Hany Ali had a passion for the culinary arts at an early age. While Chef Hany was born in Cairo, Egypt, he was raised in a coastal resort city named Hurghada. Hurghada, is best known for its beautiful white sand beaches, fresh seafood, and one of the most popular vacation spots with Europeans. It was an inspiration to a young Hany.”

“After graduation from the International Culinary Institute in Egypt, Chef Hany decided to travel through Europe and Asia exposing his palate to as many different types of cuisines as possible. This allowed him to broaden his talents as a chef and gave him the experience and knowledge needed to begin his career.”

“After over 13 years in the most highly regarded hotels and restaurants in the U.S. Hany found a home in the Temecula Valley Wine Country as the Executive Chef leading the culinary team at Ponte Winery. With a love for the valley, a deep appreciation for each ingredient, and a thirst for unique and thoughtful wine, he hoped his passion was palpable in every plate, sip and bite.”

“With all his many accomplishments, experiences, and rave reviews, Europa Village Wineries and Resort are pleased to have Chef Hany Ali as their Executive Chef and being part of a “food culture that respects local produce, farmers and ranchers.” He showcases that back-to-the-land reverence with farm-fresh valley produce — with some vegetables and herbs harvested just moments beforehand in the kitchen garden out back. But while the sourcing may be local, Chef Hany’s influences are global, resulting in flavorful, inventive border-crossing cuisine. He provides guests with the exceptional service, dedication, and immense love and passion for food that they have come to expect from Europa Village.”

We entice Chef Hany away from his busy kitchens for a chat.

Yvon Goetz of the Winery Restaurant and Bar

“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”

“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”

“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”

Chef Yvon is our guest with Hatch Peppers in hand.

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

Robert Schueller of Melissa’s (our resident prince of Produce) presented two informative talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers.

Also it’s now the short Hatch Chile season. Robert will talk about area chile roastings and Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

Melissa’s Produce is featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair (through August 15th) they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

“Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil which is a big positive. What’s it all about? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One
Segment Three: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two
Segment Four: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part One
Segment Five: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part Two
Segment Six: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 434, July 17, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)” The OC Fair’s long-time Agriculture Education Supervisor, Evy Young, is our guide to all the delights.

Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, “came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.” “Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.” Jim Moroney joins us to pull the cork on Sixmilebridge Vineyards and Winery.

Robert Schueller of Melissa’s (our resident Prince of Produce) presented two, well attended talks on the Culinary Stage in the OC Promenade on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season which is starting now. Robert will share a condensed version of his presentations with us. Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

FINCA Paso Robles is a casual restaurant which highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood and carne asada. Located in the historic farmhouse of the Old Hometown Nursery of Paso Robles adjacent to the Paso Market Walk comes the latest project from the owners of La Taquiza – a casual Napa based Mexican restaurant that has been in the Michelin Guide over the years.” Co-proprietor Diego Aguirre, a third generation restaurateur, joins us.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we now expect in full-service dining, including fine dining? He also reports on the progress of his new, ambitious Save the Brave Burger” Summer fundraiser to benefit Veterans with PTS.

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

Play

Show 434, July 17, 2021: Robert Schueller, “The Prince of Produce,” Melissa’s Part One

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

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Promenade on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season which just started.

Robert shares a highlighted version of his California Specialty Fruit Crops engaging presentation with us as well as the preview of the Hatch Chile season.

“Melissa’s kicks off Hatch Pepper season with an all-new Melissa’s Hatch Pepper Cookbook, a compilation of delicious recipes from the Melissa’s Corporate Chefs Team. These recipes have been collected over several seasons during their annual Hatch Pepper promotional campaigns. The recipes are divided into nine groups: Appetizers, Salads, Sides, Drinks, Condiments, etc., demonstrating the versatility of this unique pepper variety with more than one-hundred recipes. There are Hatch dishes for every meal of the day and for every culinary skillset from the novice cook to the serious chef.”

Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Promenade, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Play

Show 434, July 17, 2021: Robert Schueller, “The Prince of Produce,” Melissa’s Part Two

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

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Promenade on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season which just started.

Robert now shares a highlighted version of his California Specialty Food Crops engaging presentation with us as well as the preview of the Hatch Chile season.

“Melissa’s kicks off Hatch Pepper season with an all-new Melissa’s Hatch Pepper Cookbook, a compilation of delicious recipes from the Melissa’s Corporate Chefs Team. These recipes have been collected over several seasons during their annual Hatch Pepper promotional campaigns. There are Hatch dishes for every meal of the day and for every culinary skillset from the novice cook to the serious chef.”

Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Promenade, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Play

July 17: OC Fair featuring Melissa’s World Variety Produce, Sixmilebridge Vineyards and Winery, FINCA Paso Robles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Evy Young, Agriculture Education Supervisor, OC Fair
Segment Three: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part One
Segment Four: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part Two
Segment Five: Robert Schueller, “The Prince of Produce,” Melissa’s Part One
Segment Six: Robert Schueller, “The Prince of Produce,” Melissa’s Part Two
Segment Seven: Diego Aguirre, Co-Proprietor, FINCA restaurant, Paso Robles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)” The OC Fair’s long-time Culinary Arts Supervisor, Evy Young, is our guide to all the delights.

Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, “came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.” “Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.” Jim Moroney joins us to pull the cork on Sixmilebridge Vineyards and Winery.

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season. Robert will share a condensed version of his presentations with us. Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

“FINCA Paso Robles is a casual restaurant which highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood and carne asada. Located in the historic farmhouse of the Old Hometown Nursery of Paso Robles comes the latest project from the owners of La Taquiza – a casual Napa based Mexican restaurant that has been in the Michelin Guide over the years.” Co-proprietor Diego Aguirre, a second generation restaurateur, joins us.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in fine dining? He also reports on the progress of his new, ambitious “Save the Brave Burger” fundraiser to benefit Veterans with PTS.

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

Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. “If you love to cook or love to eat, this is the place to meet!”

“Culinary Arts is taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (And every evening there’s a great band to provide music.)”

“Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts.”

The OC Fair’s long-time Culinary Arts Supervisor, Evy Young, is our guide to all the delights.

Jim Moroney of Sixmilebridge Vineyards and Winery

“Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.”

“Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.”

Sixmilebridge offers relaxed tasting room appointments daily from 10:00 am to 3:30 pm. “The Moroney’s believe that wine is best experienced when hosts are able to dedicate their time exclusively to one group. Consequently, guests can expect one of Sixmilebridge’s welcoming staff to remain available exclusively to your party for the duration of the visit.”

“Winemaker Anthony Yount said it best: our terroir at Sixmilebridge is nothing if not extreme. Were we crazy to plant Bordeaux varietal grapes into the face of an impossibly steep, untamed hillside overlooking the westside of Paso Robles—best known as premier Rhone growing country? Maybe a little. But we’ve never run from hard work, and we knew the growing conditions rivaled the best in the world.”

“Here, exceptional quality fruit is born from a thick layer of limestone dominate terrain that stretches out in every direction down steep hillsides. With staggering temperature swings of up to 50 degrees that soar and drop daily, and a consistent and daily breeze from the Pacific Ocean, our low-yield fruit is stressed, tried, and tested.”

Jim Moroney pulls the cork on all things Sixmilebridge Vineyards and Winery for us.

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

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season. Robert will share a highlighted version of his engaging presentation with us.

Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Melissa’s Robert Schueller joins us White Dragon Fruit in hand.

Diego Aguirre of Finca Paso Robles

FINCA Paso Robles is a casual restaurant which highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood and carne asada. Located in the historic farmhouse of the Old Hometown Nursery of Paso Robles comes the latest project from the owners of La Taquiza – a casual Napa based Mexican restaurant that has been in the Michelin Guide over the years.”

“With over 20 years experience in the service industry, co-owner Patrick Aguirre has worked under the likes of Thomas Keller at Bouchon Bakery and Suzanne Goin of A.O.C. His business partner and wife Stephanie, has managed multiple businesses, from aiding in her family’s seafood distribution company to running restaurants in both Napa and Los Angeles. Accompanying them in opening FINCA is son, Diego, and daughter-in-law, Cecilia, who both graduated from Cal Poly San Luis Obispo and have been in the area since 2013. With a combined 15 years experience in the wine and service industry between them, they are excited to bring their passion and love for their community to this home-grown venture.”

Diego Aguirre, a 2nd generation restaurateur, is our guest.

Chef Andrew Gruel savoring a New Jersey style Pizza

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in fine dining?

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Evy Young, Agriculture Education Supervisor, OC Fair
Segment Three: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part One
Segment Four: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part Two
Segment Five: Robert Schueller, “The Prince of Produce,” Melissa’s Part One
Segment Six: Robert Schueller, “The Prince of Produce,” Melissa’s Part Two
Segment Seven: Diego Aguirre, Co-Proprietor, FINCA restaurant, Paso Robles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 416, March 13, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.” “Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.” Cider expert Dan Pucci joins us.

Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.” Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets and deliciousness of the Ojai Pixies for us.

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (founder, most recently, of the well-regarded and groundbreaking Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th. Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his prominent corner table guests about food, drink, and culture from the perspective of a person of color.” Brad Johnson joins us from the Corner Table.

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love DropWing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic. The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. “It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.” Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios with the specifics.

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. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the immediate horizon for “Southern California. We’ll “Ask the Chef.” Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

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

Play

Show 416, March 13, 2021: Ojai Pixie Tangerines with Robert Schueller of Melissa’s

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

Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.”

“Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.”

Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets of the Ojai Pixies for us.

Robert will also share the deliciousness of other seasonal fruits right now including muscato grapes, cotton candy grapes, sapurano mangos and the new launched and distinctive PinkGlow Pineapples.

Play

March 13: American Cider, Melissa’s World Variety Produce, Brad Johnson, Wing Lam

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cider Sommelier Dan Pucci – A Modern Guide to a Historic Beverage
Segment Three: Ojai Pixie Tangerines with Robert Schueller of Melissa’s
Segment Four: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part One
Segment Five: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part Two
Segment Six: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part One
Segment Seven: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.” “Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.” Cider expert Dan Pucci joins us.

“Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.” Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets of the Ojai Pixies for us.

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (founder, most recently, of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his prominent corner table guests about food, drink, and culture from the perspective of a person of color.” Brad Johnson joins us from the Corner Table.

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love Drop. Wing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic. The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. “It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.” Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios with the specifics.

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. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the horizon for “Southern California. We’ll “Ask the Chef.” Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

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

Cider Expert Dan Pucci

“From pioneering cider sommelier Dan Pucci (called “the hype man cider is lucky to have” by Eater), and food writer and restaurant owner Craig Cavallo comes AMERICAN CIDER: A Modern Guide to a Historic Beverage (Ballantine Trade Paperback Original.) The first of its kind, the book chronicles the history of cidermaking in the United States, offering essential knowledge on what to drink and where the cider market is heading.”

“Cider today runs the gamut from sweet to dry, smooth to funky, made with just apples or joined by other fruits—and even hopped like beer. Like wine, ciders differ based on the apples they’re made from and where those apples were grown. In AMERICAN CIDER, experts Pucci and Cavallo give a new wave of consumers the means to taste, talk about, and choose their ciders, along with stories of the many local heroes saving heirloom apples and producing innovative, new varieties. By combining the tasting tools of beer and wine, Pucci and Cavallo illuminate the possibilities of this light, flavorful, and naturally gluten-free beverage.”

“Not to mention, cider is more than just its taste. It also has deep roots in American history, as the nation’s first popular alcoholic beverage, originally made from apples brought across the Atlantic. The authors employ a region-by-region approach to further illustrate how ciders and the apples they’re made from came to proliferate the U.S.—including demystifying Johnny Appleseed (spoiler: it’s not what you think) and the surprising effects of industrial development and government policies that benefited white men on apple production.”

“Not simply a guide to drinking, AMERICAN CIDER is at its heart a guide to being part of a community of consumers, farmers, and fermenters taking the nation’s oldest beverage into its bright, booming future as an indispensable American drink.”

Cider expert Dan Pucci joins us.

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

Melissa’s Ojai Pixies are petite, sweet, seedless, low-acid and easy to peel. The Ojai Pixie (available through May) is a very special tangerine. This fruit comes from the heart of Ojai Valley, located in Ventura County in Southern California, from a collective of just under 50 growers and their small family farms. This late-season citrus came to grocery retailers when communities were looking for fresh immune-boosting options during a global pandemic, and today it provides nourishment and much-needed relief to those in need.”

“Savor the tasty, delicate treat of tree-ripened fruit bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.”

Our resident produce authority, Robert Schueller of Melissa’s (also known as the Prince of Produce,) effortlessly peels the juicy secrets of the Ojai Pixies for us.

Robert will also share the deliciousness of other seasonal fruits right now including muscato grapes, cotton candy grapes, sapurano mangos and the new launched and distinctive PinkGlow Pineapples.

Govind Armstrong and Brad Johnson

“Following a successful career as a hospitality entrepreneur owning and operating well known restaurants, bars and nightclubs in New York, Las Vegas and Los Angeles, Brad Johnson (most recently the founder of Post & Beam in Los Angeles) has launched his podcast, Corner Table Talk with Brad Johnson which debuted on February 25th.Through a behind-the-scenes lens intended to inform and entertain, Brad now delves into wide-ranging talks with his corner table guests about food, drink, and culture from the perspective of a person of color.”

“During his career Johnson established a reputation for cultivating a diverse multi-ethnic clientele and staff. “One of the best parts of having spent the better part of my life operating venues is the people I’ve been fortunate to meet,” Brad Johnson says.”

“Johnson grew up in the restaurant business beginning in the mid ’70s. “My first job was working as a dishwasher in my dad’s popular restaurant on the Upper West Side of Manhattan, The Cellar, where I’d glance into the dining room and marvel at the ‘Black is Beautiful’ crowd of the period that packed The Cellar nightly,” said Brad Johnson. “I’ve bussed tables, pulled out chairs for countless guests over the years, shaken many hands, struggled through slow nights, and co-hosted Oscar parties.””

“Corner Table Talk guests share their unique experiences in careers that run the gamut, including restaurants, clubs, fashion, finance, publishing, sports, and entertainment, all highlighting their passion for business, social and cultural commentary.”

Brad Johnson joins us from the Corner Table.

Post & Beam Hospitality (the co-producer of Corner Table Talk) is helmed by Brad Johnson, a 2nd generation restaurateur who has built a reputation owning and operating acclaimed restaurants, bars and clubs in New York, Los Angeles and Las Vegas. In 2019, Johnson sold his latest restaurant, Post & Beam, in South Los Angeles after having operated it for almost a decade. Post & Beam was awarded the prestigious Los Angeles Times Gold Award in 2020. Post & Beam Hospitality offers a variety of services ranging from hospitality consulting and diversity strategy to media content creation.

Wing and Levi Lam at the KLAA Studios

“What started as a single delivery of 300 meals from Wahoo’s Fish Taco to Hoag Hospital in Irvine, CA on April 12, 2020, has turned into an astounding collaboration known as the California Love Drop.”

Wing Lam, Co-Founder of Wahoo’s Fish Taco and Eric Morley, Co-Founder of Blue C, have actively partnered with other organizations to personally thank those on the front lines of the COVID-19 pandemic.

“The California Love Drop supports and fuels healthcare workers and first responders by providing meals, beverages, treats, and supplies to hospitals, medical centers, fire departments, police stations, grocery distribution centers, and more. The food deliveries have gone to several individuals and organizations from Los Angeles to San Diego, including CHOC Children’s Hospital, UCI Medical Center, Hoag Hospital, San Bernardino Community Dignity Hospital, the Dream Center, and numerous police stations and firehouses.”

“It’s amazing to see the local community come together to make a difference. Many brands are stepping up to lend support, and right now, a simple act of kindness and giving back is more important than ever.” – Wing Lam.

Wing Lam surfs in to join us in-person at the AM 830 KLAA Studios.

Chef Andrew Gruel savoring a New Jersey style Pizza

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. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity is on the horizon for “Southern California. We’ll “Ask the Chef.”

Sunday is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cider Sommelier Dan Pucci – A Modern Guide to a Historic Beverage
Segment Three: Ojai Pixie Tangerines with Robert Schueller of Melissa’s
Segment Four: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part One
Segment Five: Restaurateur Brad Johnson, “Corner Table Talk with Brad Johnson” Part Two
Segment Six: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part One
Segment Seven: Chef Wing Lam, Co-Founder of Wahoo’s Fish Taco and California Love Drop Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”