Show 539, August 19, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Ment’or, founded bychefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate Americanand Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”  
“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised and sourced salmon that you can still enjoy on your table and in restaurants.

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

Show 539, August 19, 2023: Chef and Co-Host Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

We all typically enjoy fresh salmon as a standard seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants.

August 19: Thomas Keller, Rick Airline, Yvette Marquez-Sharpnack, Yvon Goetz

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation
Segment Three: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One
Segment Four: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two
Segment Five: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One
Segment Six: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two
Segment Seven: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon
Segment Eight: Chef and Co-Host Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon.Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

“Muy Bueno Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy on your table and in restaurants.

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

Thomas Keller and Young Yun of the Ment'or BKB Foundation

Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.”

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Rick Arline of the City Club Los Angeles

“Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity.”

“From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020.”

Cabernet Franc, the Loire region’s leading red varietal, is generally made into single-varietal wines. “They are crystal-clear and luminous in color, ranging from candy pink to raspberry, with aromatic finesse that is perceptible on the nose. On the palate, they express marked notes of ripe red berries (strawberries, raspberries and red currants) and tropical fruits. Their mellow smoothness mixes with their luscious indulgent character.”

Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

Yvette Marquez-Sharpnack of Muy Bueno

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.”

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Yvette Marquez-Sharpnack joins us with masa at the ready.

Yvon Goetz of the Winery Restaurant and Bar

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. 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 these green leafy pepper plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing and leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors d’oeuvres (think Hatch Chile & Duck Confit Banh Mi with Green Keitt Mango) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m.

Chef Yvon joins us with a basket of freshly roasted Hatch Chiles at the ready.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

We all typically enjoy fresh salmon as a standard seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation
Segment Three: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One
Segment Four: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two
Segment Five: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One
Segment Six: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two
Segment Seven: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon
Segment Eight: Chef and Co-Host Andrew Gruel with “Ask the Chef”

Show 538, August 12, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation, will again be cooking at Alex’s L.A. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia, supporting the Alex’s Lemonade Stand Foundation, was the inspiration behind Caroline, Suzanne and David bringing the Benefit to Los Angeles.

Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with area locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years.” Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand. “The collaborative flavor, Cosmic Churro Donut, includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana.” Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand.

“This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay, Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.” “The winery began in 2007, but the opening of the architecturally-distinctive modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.” Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile.

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal. The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.” Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We planned to chat with Chef Andrew this morning about the cancellation of the annual commercial fishing season for Chinook salmon in coastal California waters but Chef Andrew experienced some unexpected flight delays and was in the air during his scheduled segment. We’ll reel in the Chinook salmon for next week. Instead Producer Andy highlighted what some generous restaurants in Las Vegas are already doing to support vitally needed fire relief aid in West Maui. Las Vegas is unofficially known as the “Ninth Island” as Vegas is a popular destination for Hawaiians when they are on vacation to the Mainland.

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

Show 538, August 12, 2023: Chef and Co-Host Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

We planned to chat with Chef Andrew this morning about the cancellation of the annual commercial fishing season for Chinook salmon in coastal California waters but Chef Andrew experienced some unexpected flight delays and was in the air during his scheduled segment. We’ll reel in the tasty Chinook salmon for next week.

Instead, Producer Andy highlighted what some generous restaurants in Las Vegas (with roots in Hawaii) are already doing to meaningfully support vitally needed fire relief aid in West Maui. Las Vegas is unofficially known as the “Ninth Island” as Vegas is an ever-popular destination for Hawaiians when they are on vacation to the Mainland.

August 12: Marc Vetri, Holey Grail Donuts, Presqu’ile, Jeanne Kelley

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur and Chef Mark Vetri, Vetri Cucina, Philadelphia and Las Vegas
Segment Three: Hana Dreiling, Co-Founder, Holey Grail Donuts, Santa Monica & Larchmont Village
Segment Four: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part One
Segment Five: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part Two
Segment Six: Vegetarian Salad for Dinner with Author Jeanne Kelley Part One
Segment Seven: Vegetarian Salad for Dinner with Author Jeanne Kelley Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation, will again be cooking at Alex’s L.A. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia, supporting the Alex’s Lemonade Stand Foundation, was the inspiration behind Caroline, Suzanne and David bringing the Benefit to Los Angeles.

Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with area locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years. Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand.

The collaborative flavor, Cosmic Churro Donut,includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana.

Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand.

This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay, Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines. “The winery began in 2007, but the opening of the architecturally-distinctive modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.” Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile.

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner(2012). This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal. The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads. Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along coastal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy on your table and in restaurants.

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

Chef Marc Vetri

After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.”

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.”

Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation will again be cooking at L.A. Loves Alex’s. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia supporting the Alex’s Lemonade Stand Foundation was the inspiration behind Caroline, Suzanne and David undertaking the considerable effort to bring the Benefit to Los Angeles.

Hana Dreiling of Holey Grail Donuts

Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years.”

Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand.

“The collaborative flavor, Cosmic Churro Donut, includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana. An ode to nostalgic flavors, Holey Grail and Chef Ludo created this donut to showcase their deep passion for elevated ingredients that expand the mind and palate.”

Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand.

Tim Wanner of Presqu'ile

This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley “where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.”

“The winery began in 2007, but the opening of the architecturally significant modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.”

“Located less than two miles from Highway 101 in Northern Santa Barbara County, the hilltop Tasting Room and encompassing ranch are designed to complement the sweeping views of the Pacific Ocean and Presqu’ile’s organic vineyards, while delivering a respite for guests and wine club members. From the arrival down the private mile-long drive, to the fireside alfresco lounge spaces, every detail is designed to create lasting memories for guests.”“Wine should be inspiring, joyous and relaxed, so we share our wines with enthusiasm but without pretense,” says Matt Murphy, Presqu’ile’s president. “We like to think of it as an elevated wine experience steeped in our family’s tradition of laidback Southern hospitality.”Since opening, the estate’s guest experiences have evolved and expanded. Presqu’ile now offers five different guest experiences open to the public. The Wine & Food Experience, for example, features a curated tasting flight paired with Chef Julie Simon’s Mezze Picnic. Chef Julie’s menus are crafted from the winery’s organic one-acre vegetable and herb garden and feature the seasonal bounties of the Santa Maria Valley’s top purveyors.

Another standout experience is the Wine & Food Tour which includes a private walking tour through Presqu’ile’s wine caves, the winery and up to their estate hilltop pond. Guests then settle into a private, 5th floor lookout terrace for a sumptuous food and wine pairing while taking in the unobstructed views of the vineyard, the San Rafael Mountains, Solomon Hills, and Pacific Ocean.

Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile.

Cookbook Author Jeanne Kelley

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”

“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”

“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”

“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”

Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along coastal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur and Chef Mark Vetri, Vetri Cucina, Philadelphia and Las Vegas
Segment Three: Hana Dreiling, Co-Founder, Holey Grail Donuts, Santa Monica & Larchmont Village
Segment Four: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part One
Segment Five: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part Two
Segment Six: Vegetarian Salad for Dinner with Author Jeanne Kelley Part One
Segment Seven: Vegetarian Salad for Dinner with Author Jeanne Kelley Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Show 519, April 1, 2023: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House in Huntington Beach

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

The California coastal salmon season is off for 2023. This applies to both commercial fisherman as well as sport anglers. It’s all a matter of allocating precious water resources and the priorities therein. Chef Andrew explains the unfortunate “why?”.

Show 485, July 30, 2022: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

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.

We all know salmon is healthy and, ideally, should be part of our regular diet. It also can be kind of boring. As our resident seafood authority we have Chef Andrew to the culinary rescue. Chef Andrew shares his thoughts on easily adding some excitement to that traditional salmon dish. Also some advice for jazzing up Salmon Burgers. Think about adding shrimp when preparing and shaping the patty.

Show 471, April 23, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.”

Planeta Winemaker Patricia Toth (Sicily-based) is our guest.

At the Natural Products Expo West last month at the Anaheim Convention Center, Kvarøy Arctic from Norway introduced their Salmon Hot Dogs. “This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil, steam or pan fry.” The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors. Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, joins us with all the background on this family-owned, sustainable ocean fish farm.

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos (out of necessity for needed extra income) as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.”  In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant for Breakfast and Lunch boasts a tranquil outdoor atrium patio and you order at the window. Dinner presented as a full-service establishment with an expanded menu is available exclusively on Friday and Saturday evenings. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.” Chef Wes Avila is our guest.

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. There is a ban on the importation of Russian seafood into the U.S. Many Russian seafood entities use China to process their catch and that seafood then finds its way into the United States as a “product of China.” Ouch! Chef Andrew explains the unfortunate dilemma.

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

Show 471, April 23, 2022: Jennifer Bushman, Chief Marketing Officer Kvarøy Arctic Salmon Part One

Jennifer Bushman of Kvaroy Arctic

“Kvarøy (say “Kwa-ray”) is a postcard-pretty Norwegian island located on the Arctic Circle. It was here back in 1976 that Alf Olsen and his son Geir founded Kvarøy Arctic. Today, the now third-generation family-run business is driven by the same goal set by their grandfather—“to provide salmon of very high quality, without compromising either the environment or the welfare of the fish.” Kvarøy Arctic is redefining the salmon-farming industry through innovation and deep concern for the future of the fish they raise and the waters they live on. Kvarøy Arctic helped develop the non-GMO food they provide their salmon. This has resulted in an omega-3 content that is twice as much as other farmed salmon, and a highly sustainable fish-in/fish-out ratio of 0.48 to 1.”

At Natural Products Expo West last month in Anaheim Kvarøy Arctic introduced their Salmon Hot Dogs. “This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil or pan fry.” The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors.

Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, is our guest providing all the background on this family-owned, sustainable fish farm. As they like to say, “It’s the salmon that seafood people have been waiting for.”