Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”
Segment Three: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi
Segment Four: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One
Segment Five: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two
Segment Six: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One
Segment Seven: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two
Segment Eight: Chef Andrew Gruel with “Ask the Chef”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Happy 4th of July Weekend!
Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind. Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.
“Since 2008 it has been a key mission for the Ment’or BKB Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States 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 returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky. The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon. Taking a short break to join us from the intensive practice sessions at the Team USA Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.
Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.
Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m. Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.
“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen, to the Las Vegas valley. Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule.” Producer Jolene Mannina joins us from Vegas Test Kitchen.
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 new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Chef Andrew explains the importance and significant benefits.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.”
“100 per cent of the $55 registration fee will support the two benefiting organizations: One Mind, which funds research into the causes, treatments and cures of mental illness, and Mental Wellness Center, which provides servicers and housing for individuals with a mental health diagnosis in Santa Barbara County.”
Alma Rosa proprietors Bob & Barb Zorich are doubling all donations made through Peace of Mind dollar-for-dollar up to $35,000 for each charity, for a total of $70,000.
Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.
“Since 2008 it has been a key mission for the Ment’or BKB Foundation based in New York to enable the best young talent in America to effectively train for the privilege and honor of representing the United States 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 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.”
Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky.
The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon.
If Team USA advances from Santiago (nothing is for-sure) then in January 2023, Team USA travels to Lyon, France to compete in the prestigious Bocuse d’Or competition, fighting for a spot on the podium and the world’s culinary stage.
Taking a short break to join us from the intensive on-going practice sessions at the Team USA Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.
Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”
Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m.
“Begin this lesson by joining Della & Roxana to a visit at the Santa Monica Farmer’s Market, meeting the farmers & vendors who bring in the best produce of the season. Shop for a selection to work with and come back to the Chocolate Studio kitchen to create desserts and baked goods using the market produce. Find ways to inspire your current seasonal menu and explore the skill of making preserves using seasonal produce for use in the future.”
Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.
“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen to the Las Vegas valley.”
“Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule:”
- July 1-2: Makatas by Chefs Bryan Tejada and Gary FX LaMorte – Healthy, Social and Succulent Pinoy inspired dining
- July 8-9, 15-16, 22-23, 29-30: Mamasan by Crystina Nguyen – Fresh and Saucy American Polynesian Chinese Cuisine
“Vegas Test Kitchen owner Jolene Mannina says, “In addition to the stellar line-up of chefs and the variety of cuisine, the pop-up experience will feature a high-energy setting with live music and nightly entertainment. With its edgy design, artwork and vibrancy, the Greene Street Kitchen is the perfect setting to showcase these culinary talents. We are looking forward to seeing the Vegas community through July 30th and to present three wonderful chefs that each bring a unique flair to their style of cooking.”
“Pre-fixe dinners with welcome cocktail are $59 per person and reservations are currently available.
“Vegas Test Kitchen (VTK) was designed by Vegas food insider and culinary event planner Jolene Mannina during the pandemic to build a home and be a creative outlet for the talented chefs in Las Vegas community.”
“VTK is a brick & mortar location in downtown Las Vegas, located next to Fergusons Downtown. The establishment offer a variety of cuisines weekly from celebrated chefs testing new concepts. The Vegas Test Kitchen is a casual dining experience with a full bar. Don’t be surprised if a chef is serving you food, this is the way.”
Jolene Mannina joins us from Vegas Test Kitchen.
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 an important new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Restoring clam populations (filter feeders) and seagrass meadows will result in improved water quality and healthier habitats for commercial and recreational fisheries – and people, too! Chef Andrew explains the importance and benefits.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”
Segment Three: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi
Segment Four: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One
Segment Five: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two
Segment Six: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One
Segment Seven: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two
Segment Eight: Chef Andrew Gruel with “Ask the Chef”
