Show 365, March 21, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it focused and upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always first in generously and unselfishly giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Please keep this in mind as you make meal decisions….

As always, we greatly appreciate you being a part of our loyal listening audience. With everyone’s support we’ll get through this. Truly couldn’t do it without you.

Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Chef Vanda is our guest with all the tempting menu details.

“At the original location of The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his flagship Tustin location. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.” Chef Yvon 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 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. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. The short menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.) The restaurant has come a long way in 50 years and is now owned and operated by 3rd generation Legaux’s, the husband and wife team Ryan & Jessica Legaux. Together Ryan and Jessica have enhanced and expanded the brand of Harold & Belle’s through various avenues including refurbishing the restaurant. They also have added a new, state of the art private banquet room. We’re stirring the roux with Chef Ryan Legaux.

Back in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out. They also are offering the menu from their fast casual spot, the Penalty Box. Chef Terusa joins us with all the details.

Amy and Craig Nickoloff of West Coast Prime MeatsIt’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in Brea between 10:00 a.m. and 3:00 p.m. You can conveniently obtain a wide range of proteins at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

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

Play

Show 365, March 21, 2020: Chef Andrew Gruel of The Slapfish Restaurant Group with “Ask the Chef”

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew is 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. Of course, the safety and well-being of restaurant employees and guests comes first. We’ll “Ask the Chef.”

We’re all in a precarious financial squeeze right now not knowing how long “safely at home” will continue. If you have the resources please keep in mind small, independent restaurants are the backbone of the economy. Chefs & restaurateurs are the stalwarts of their communities. If you can possibly order one (or more) takeout/deliver meals a week from your favorite restaurant it’s a help. It keeps their hard-working & stressed employees going. Pick-up is best if it works for you because the high 3rd party delivery fees really cut into the vitally needed revenue for the restaurant.

Play

Show 365, March 21, 2020: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” – “Cooking at Home”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group rejoins us with another informative “Ask the Chef” segment where Chef Andrew responds to Listeners’ thoughtful inquiries based on his expansive, insider’s knowledge and practical hospitality experience.

For a short while (we hope) we’re going to be cooking a bit more at home. Chef Andrew has some suggestion for quick and easy (healthy and satisfying) dishes that require a minimum of ingredients. Think about ground meat for versatility and ease of preparation. We’ll “Ask the Chef.”

It’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in Brea between 10:00 a.m. and 3:00 p.m. You can get a wide range of proteins at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

Play

March 21: Ayara Thai, The Winery Restaurant & Wine Bar, Harold and Belle’s, Selanne Steak Tavern and the Penalty Box

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part One
Segment Three: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part Two
Segment Four: Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Five: Chef Andrew Gruel of The Slapfish Restaurant Group with “Ask the Chef”
Segment Six: Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles
Segment Seven: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” – “Cooking at Home”
Segment Eight: Executive Chef Vincent, Selanne Steak Tavern, Laguna Beach

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Please keep this in mind….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Chef Vanda is our guest with all the tempting menu details.

“At the original location of The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his Tustin and La Jolla locations. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.” Chef Yvon 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 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. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. The short menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.) The restaurant has come a long way in 50 years and is now owned and operated by 3rd generation Legaux’s, the husband and wife team Ryan & Jessica Legaux. Together Ryan and Jessica have enhanced and expanded the brand of Harold & Belle’s through various avenues. They also have added a new state of the art private banquet room. We’re stirring the roux with Chef Ryan Legaux.

Back in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out and free delivery to Seniors. They also also offering the menu from their casual spot, the Penalty Box. Chef Terusa joins us with all the details.

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

Vanda Asapahu of Ayara Thai CuisineChef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the upcoming 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you.

“Growing up in a Thai-Chinese community in the Samsen District along the banks of Bangkok’s Chao Phraya River, chef and restaurateur Andy Asapahu received his cooking and business prowess by helping his mother cook. Not only did Grandma’s (Andy’s mother) large batches of food feed her family of eight, but also those in the neighborhood, who would stop by to purchase her well-known curries.”

Anna, wife of Andy and self-taught chef, hails from the city of Lampang in the heart of northern Thailand and grew up in a family that primarily cooked with home and locally-grown fruits and vegetables. Since Ayara Thai’s opening day, head chef Anna remains a leader in the kitchen and continues her family tradition by using home-grown herbs in the restaurant’s dishes. Reflecting both the dishes she ate in the past, as well as her family’s values in sustainable dining, she ensures dishes inspired and prepared with only the freshest ingredients that the season has to offer.”

“Today, the family traditions of Andy and Anna are continued and developed into the third generation, through their daughter Vanda. Living and working in Thailand for four years has given Vanda the experience to revive old family recipes, while traveling through the nation’s different regions has allowed her to discover new tastes and inspirations. After cooking with relatives and eating her way through the streets and countryside, it is these old recipes and new flavors that Vanda brought back to share at Ayara Thai.”

Chef Vanda is our guest with all the tempting menu details.

We’re continuing our interview with Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester who is the Host Chef for the upcoming 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. It’s a wonderful, walk-around charity tasting event on the field of the iconic Rose Bowl.

In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Think Laab Duck with roasted duck breast, lemongrass, sawtooth coriander, scallions, shallots, lime, roasted chili and toasted rice.

“With family recipes and cooking styles passed down through generations, the Asapahu family of Ayara Thai is pleased to offer a taste of authentic Thai food, where quality is never compromised. Using the freshest ingredients, each dish is prepared from scratch and enhanced individually by herbs and spices to ensure the boldest, most genuine flavors.”

Chef Vanda continues with all the tempting To-Go and Delivery menu details.

Yvon Goetz of the Winery Restaurant and Bar“At the original location The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his Tustin and La Jolla locations. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.”

“Allow The Winery family to cook for yours — orders can be placed by calling Tustin at (714) 258-7600. Menus for each location are online. Delivery is available in the coming days on Postmates and Grubhub.” The Winery’s Newport Beach location is temporarily closed.

There is a Gift Card promotion in the mix, too. Purchase $300 in Gift Cards and receive a complimentary $50 Gift Card; Purchase $500 in Gift Cards and receive a complimentary $100 Gift Card. The Gift Card bonus offer is available through April 30, 2020.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is 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. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

Ryan Legaux of Harold and Belles“In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. His kitchen was small and the limited menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.)”

“After the passing of Harold Sr. in 1979, Harold Jr. and his wife Denise took over ownership and operation of the restaurant. Unlike his father, who enjoyed the pool playing and bar atmosphere, the younger Harold preferred a finer dining experience with linen tablecloths and candlelight. Having a passion for cooking, Harold Jr. introduced several new items to the menu including his version of Shrimp Scampi, Shrimp Creole, Crawfish Etouffee and Clam Chowder. He even offered File Gumbo every day.”

“In 1984, Harold and Denise brought in partners Al and Sue Honore. Together they expanded the restaurant from 12 tables to 35 dining tables and tripled the size of the kitchen. In 2011 Harold Jr. sadly passed away.”

“The restaurant is now owned and operated by 3rd generation Legaux’s, the husband and wife team of Ryan & Jessica Legaux. Together Ryan and Jessica have expanded and enhanced the brand of Harold & Belle’s through various avenues. They also have added a new state of the art private banquet room (The Peacock Lounge) to the renovated establishment.”

“Right now Harold & Belle’s is offering daily specials for pickup orders and are able to provide curbside service as well. In addition, Harold & Belle’s is happy to offer delivery through both GrubHub and UberEats for your convenience.”

We’re stirring the roux with Chef Ryan.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group rejoins us with another informative “Ask the Chef” segment where Chef Andrew responds to Listeners’ thoughtful inquiries based on his expansive, insider’s knowledge and practical hospitality experience. For a short while (we hope) we’re going to be cooking a bit more at home. Chef Andrew has some suggestion for quick and easy (healthy and satisfying) dishes that require a minimum of ingredients. We’ll “Ask the Chef.”

Vince Terusa of Selanne Steak TavernBack in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out. They also are offering the menu from their casual spot, the Penalty Box. Also on offer is their “From the Butcher” Take-Out Menu featuring Cedar River Farms All-Natural Beef, Darling Downs Australian Wagyu Beef, Mary’s Chicken and Skuna Bay Alaskan Salmon.

Selanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian.

Executive Chef Vince Terusa, who has been at the restaurant since the beginning (and was promoted to Executive Chef,) is our guest.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part One
Segment Three: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part Two
Segment Four: Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Five: Chef Andrew Gruel of The Slapfish Restaurant Group with “Ask the Chef”
Segment Six: Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles
Segment Seven: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” – “Cooking at Home”
Segment Eight: Executive Chef Vincent, Selanne Steak Tavern, Laguna Beach

Show 364, March 14, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an intriguing preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

We were set to be live the Hotel Californian boutique luxury hotel for the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation honoring the memory of Julia Child. The SBCE was planned as an expansive citywide calendar of special food, wine and libation events for the extended three-day weekend on March 13-15, 2020.

“The concept was an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself.”

Thoughtfully, with an emphasis on the safety & well-being of the guests and participants, the SBCE organizers postponed the celebration to the same Weekend in 2021. We’ll keep you posted on all the specifics as we plan to be there. Meanwhile we went ahead with our Santa Barbara show special as planned with all the guests on the telephone. It’s a great destination for distinctive dining (with an emphasis on fresh, local ingredients) and premium wine appreciation.

The new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian. Chef Travis takes a break from his busy kitchens to join us.

Leading the Margerum Wine Company team (with a stylish new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a prominent fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on Margerum Wine Company.

“Veteran hospitality industry executive Jim Dodge has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”  We’ll meet him.

Edible Santa Barbara is a publication entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.” Krista Harris, Editor and Co-Publisher, turns the page for us with an overview on Edible Santa Barbara.

Alma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.) Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery.” Richard deftly pulls the cork on Alma Rosa for us.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’ll “Ask the Chef.”

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

Play

Show 364, March 14, 2020: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us (just back from an opening in Hilton Head, South Carolina) from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners’ diverse inquiries.

The Covid-19 crisis is very much on diners’ minds. Is it safe to patronize restaurants? Chef Andrew discusses what he’s doing at Slapfish restaurants across the country to maintain the safety and welfare of guests and employees based on the rapidly and ever-evolving informed info from the CDC and local health agencies.

Please keep in mind in times of need chefs and restaurateurs are always at the forefront of helping and generously giving back. During this crisis they deserve our support. We’re following all the government guidelines and continuing to enjoyably dine out.

We’ll “Ask the Chef.”

Play

March 14: Hotel Californian, Margerum Wine Company, Jim Dodge, edible Santa Barbara, Alma Rosa Winery, The Lark Santa Barbara

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Travis Watson, Hotel Californian, Santa Barbara
Segment Three: Winemaker Douglas Barden Margerum, Margerum Wine Company, Santa Barbara
Segment Four: Chef Jim Dodge, Bon Appetit Management Co.
Segment Five: Krista Harris – Editor & Co-Publisher, Edible Santa Barbara & Wine Country
Segment Six: Winemaker Richard Sanford, Alma Rosa Winery, Santa Rita Hills
Segment Seven: Executive Chef Jason Paluska, The Lark, Santa Barbara
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Now an intriguing preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

We’re live from the Hotel Californian boutique luxury hotel for the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation honoring the memory of Julia Child. The SBCE is an expansive citywide calendar of special events for the extended three-day weekend on March 13-15, 2020. “It’s an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself.”

The new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian. Chef Travis takes a break from his busy kitchens to join us.

Leading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on Margerum Wine Company.

“Veteran hospitality industry executive Jim Dodge has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”  We’ll meet him.

Edible Santa Barbara is a publication entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.” Krista Harris, Editor and Co-Publisher, turns the page for us with an overview on Edible Santa Barbara.

“Alma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.) Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery.” Richard deftly pulls the cork on Alma Rosa for us.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’ll “Ask the Chef.”

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

Travis Watson of the Hotel CalifornianThe new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. On the menu is Mediterranean-influenced, locally sourced, and hyper-seasonal cuisine.

Travis Watson brings 20 years of award-winning culinary experience to Hotel Californian. “Chef Watson’s career has led him all over the world, including France where he served as an apprentice to Chef Georges Paccard of Michelin-starred La Ciboulette. He most recently served as Executive Chef at Rancho Bernardo Inn & Spa in San Diego and is now thrilled to tap into the distinctive terroir of the Central Coast.”

He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian.

Chef Travis takes a break from his busy kitchens to join us.

Douglas Barden MargerumLeading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long- term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience Advisory Committee.

“Margerum Wine Company produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton. Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods.”

“Margerum Wine Company is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.”

“Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.”

Chef Jim Dodge of Bon Appetit Management Company“Hospitality veteran Jim Dodge (a multiple James Beard Award winner) has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”

“With Bon Appetit Management Jim now oversees training in specific global cuisines and techniques, hosts culinary demonstrations, and manages the company’s Star Chefs program, which invites chefs to Bon Appétit cafés for recipe-tasting and book-signing events to help promote their new cookbooks.”

“For seven generations, Jim’s family has managed a number of hotels and resorts in rural New Hampshire, where Jim received early training in hospitality and grew up cooking with local ingredients from nearby farms and food produced on his family’s land. Once in the kitchen, Jim knew he wanted to specialize in pastry. He trained with Swiss pastry chef Fritz Albicker, melding Swiss influence with his New England heritage to create a unique method of preparation and styling that set him apart as a chef.”

“In his 10 years at the Stanford Court Hotel in San Francisco, Jim became a nationally recognized pastry chef and embarked on a rich, wide-ranging culinary career. His experience and contributions are a testament to his passion for the craft of cooking and educating others.”

Jim is currently the jury chair for the first-ever Julia Child Award, and serves on the Advisory Council of the Julia Child Foundation. We’re in the kitchen with Jim Dodge.

Krista Harris of edible Santa BarbaraEdible Santa Barbara is a quarterly magazine entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.”

“Santa Barbara County has its own unique food traditions—from Santa Maria Barbecue to Santa Barbara Spot Prawns and the world class local wines that accompany them. And our region’s commitment to healthy living has long been on the forefront of what people eat.”

“There is a growing national movement that is encouraging people to eat more locally grown and locally produced foods. By eating locally, we help sustain the small family farms that grow these foods and we enjoy food that is fresher and healthier for us and for our environment.”

Krista Harris (Editor & Co-Publisher of Edible Santa Barbara) is a fifth generation Californian who was born and raised in San Diego. She moved to Santa Barbara to attend UC Santa Barbara, fell in love with area and has lived here ever since. Her first job was working for a local newspaper and since then she has worked as an editor, graphic designer and creative director in the corporate world. But local food has been her passion since she first started shopping at farmers markets in the mid- 1980s. In 2009 she started Edible Santa Barbara, a food magazine devoted to local, seasonal and sustainable food. Krista holds a B.A. in Film Studies from UC Santa Barbara.”

“Krista is active in the community, is a board member at Fairview Gardens, and serves on the Partnership Council of the Community Environmental Council as well as is a member the Santa Barbara Culinary Experience Advisory Committee. And she can still be seen shopping regularly at the farmers markets with Steve Brown, her husband and co-publisher of Edible Santa Barbara.”

Edible Santa Barbara’s Editor and Co-Publisher Krista Harris joins us.

Richard Sanford of Alma Rosa WineryAlma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.)” Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery. Richard pulls the cork on Alma Rosa for us.

“Richard Sanford was inducted into the Vintner’s Hall of Fame in 2012 for his contributions to the California wine industry. Following his service in Vietnam, Richard Sanford dreamed of discovering a West Coast climate zone similar to the Burgundy region of France and producing wine that would rival the best in the world.  With a degree in Geography from UC Berkeley, he identified a remarkable geographic anomaly: the transverse mountain ranges of California where the valleys open to the west, allowing cool maritime air to moderate the growing climate.”

“After locating acreage with well-drained soils in the targeted climate zone, Richard planted the first Pinot Noir vineyard in the Central Coast in 1971 — the Sanford & Benedict Vineyard. A decade later, he and his wife Thekla founded Sanford Winery, where they produced award-winning wines for over 25 years.”

“In 2005, the Sanfords launched Alma Rosa Winery to pursue their commitment to organic farming and sustainable business practices. Today, those practices are continued by Bob & Barb Zorich, who purchased Alma Rosa Winery in 2014.”

Jason Paluska of the LarkOriginally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. For four years he worked under renowned chef Jason Berthold, formerly of the French Laundry & Per Se.

In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant for Acme Hospitality. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

“The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is situated in the heart of the Funk Zone, a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. Our menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast.  Our food is served family style intended for sharing. Our space was designed with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility with a nod to our neighborhood’s industrial past.”

“The Lark’s full bar features classic and modern craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Our wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to Listeners’ thoughtful inquiries based on his expansive, insider’s knowledge and practical hospitality experience. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Travis Watson, Hotel Californian, Santa Barbara
Segment Three: Winemaker Douglas Barden Margerum, Margerum Wine Company, Santa Barbara
Segment Four: Chef Jim Dodge, Bon Appetit Management Co.
Segment Five: Krista Harris – Editor & Co-Publisher, Edible Santa Barbara & Wine Country
Segment Six: Winemaker Richard Sanford, Alma Rosa Winery, Santa Rita Hills
Segment Seven: Executive Chef Jason Paluska, The Lark, Santa Barbara
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 363, March 7, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an inspiring preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Orange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! This year, the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”

Descanso – A Modern Taqueria’s (Costa Mesa) Proprietor (Rob Arellano) and Executive Chef (Sergio Ortega) joins us as well as the Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance with an enticing preview.

“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.

“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region.” Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) and SOCALO (Santa Monica) fame are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara. Susan Feniger temps us with all the details and remembers Julia Child.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. Very versatile in uses for a quick, satisfying meal. Who can resist a premium Tuna Melt? Is all canned tuna about the same ? Is it okay to buy just what’s on special ? Chef Andrew gently suggests otherwise. We’ll “Ask the Chef.”

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

Play

Show 363, March 7, 2020: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road in Hilton Head, South Carolina with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. It’s very versatile in uses for a quick meal. Is all canned tuna really about the same? Is it okay to buy just what’s on special? Chef Andrew gently suggests otherwise.

We’ll find out why sustainably caught tuna is worthy of your attention. Look for tuna cooked in its can and packed in the United States. Chef Andrew particularly likes Wild Pacific Albacore. Read the label carefully. There are some 70 species of tuna. Also recommendable is the premium Italian tuna in a can packed in olive oil.

We’ll “Ask the Chef.”

Play

March 7: OC Restaurant Week, Provenance, Descanso – A Modern Taqueria, Folded Hills Winery, Susan Feniger

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week
Segment Three: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week
Segment Four: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part One
Segment Five: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part Two
Segment Six: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One
Segment Seven: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Now an inspiring preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Orange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! This year, the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”

Descanso – A Modern Taqueria’s (Costa Mesa) Proprietor (Rob Arellano) and Executive Chef (Sergio Ortega) joins us as well as the Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance with an enticing preview.

“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about.  Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.

“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region.” Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame are behind “Border Grill on the Beach : SBCE Signature Luncheon” on March 14th in Santa Barbara. Susan Feniger temps us with all the details.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. Very versatile in uses for a quick, satisfying meal. Who can resist a premium Tuna Melt? Is all canned tuna about the same ? Is it okay to buy just what’s on special ? Chef Andrew gently suggests otherwise. We’ll “Ask the Chef.”

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

Cathy Pavlos of ProvenanceOrange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! For 2020 the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”

Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance is again a participating restaurant in OC Restaurant Week. Provenance is featuring both a $20 Lunch menu as well as a $40 Dinner menu. Chef Cathy also is showcasing a spicy food menu item, a spicy chicken pasta.

Chef Cathy joins us with an enticing menu preview.

Sergio Ortega of Descanso Modern TaqueriaExecutive Chef Sergio Ortega of Costa Mesa’s Descanso – A Modern Taqueria (along with Proprietor Rob Arellano) are participating in OC Restaurant Week. Descanso is featuring both a $15 Lunch menu as well as a $30 Dinner menu. Think special OC Restaurant Week cocktails, too. Chef Sergio also is highlighting a spicy food menu item, a pair of carnitas tacos with Habanero salsa.

Chef Ortega and Rob Arellano join us with a salivating menu preview.

Kim Busch of Folded Hills“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Folded Hills Winery, Farmstead, Ranch focuses on top notch wine making rather than beer.”

“The Busch’s own Folded Hills, a working ranch, an integrated sustainable farm is located just outside of Santa Barbara in the Santa Ynez Valley. When they purchased a contiguous piece of farming property they learned that the original farmsteader had planted a pre-prohibition vineyard and made wine in the basement of his farmhouse.”

“The Busches had purchased the property to keep the land agricultural in general and organic in particular and in 2014 decided to start farming organic grapes alongside the 18 acres of organic row crops, stone fruits, and animals.”

“As they were deciding what grape varietals to plant everyone told them to “plant what they love to drink”.  Andy loves beer – that was no help- although they do have a small patch of hops growing. Kim loved Pinot Noir but the terroir would not grow a quality Pinot.  They settled on the Rhône varietals which they knew absolutely nothing about. Now the hillsides are rolling with grape vines of syrah, grenache, Clairette blanc, grenache blanc and marsanne.”

Tasting Rooms are located at the vineyard estate in Gaviota and on Old Coast Highway in Montecito.

Tymar Llore of Folded Hills“This is a heart project for the Busches and they wanted to bring some of their mid-West roots and family heritage to the project.  Many of the wines have names that harken back to their iconic St. Louis history.”

“Their award- winning Lilly Rosé is named for six generations of Lilly’s.” From Lilly Anheuser who married Adolphus Busch in 1861, to their 3 -year old grand-daughter, Lilly. The Grant Grenache is named for the family seat in St. Louis, Grant’s Farm, which was named for Ulysses S. Grant, the original farmsteader of the that land.  The August Red and August White are named for Andy’s grandfather and father, August Busch Sr. And Jr. His father, August, Jr., or Gussie, was the one who gave his father the first Clydesdale hitch to celebrate the repeal of Prohibition in 1934.

“The Busches still ponder why they decided to launch a business that they knew so little about, so late in life, after their children had left home.  But it is working. Folded Hills has won many awards for the wines which are grown organically, following the biodynamic calendar. The wines are hand-crafted in small batches with minimal intervention.”

“They have no commercial additives, minimal sulfur, no residual sugar and less than 1 gram of carbs. Just as Andy’s ancestors insisted before him, quality is the Folded Hills standard. The Busches create raves for guests to their two tasting rooms (at the vineyard estate and in Montecito), and have adopted Andy’s father, Gussie’s, motto,” making friends is our business”.”

Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.

Susan Feniger of Socalo and Border Grill“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.””

Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara.

Mary Sue and Susan are also the past recipients of the prestigious Julia Child Award.

“Join Julia Child Award recipients Mary Sue Milliken and Susan Feniger, chefs and owners of Border Grill and Socalo restaurants, as they take you on a culinary journey through their signature modern Mexican dishes. Chefs Mary Sue and Susan are best known for their critically acclaimed conscientiously-sourced, seasonal SoCal Mexican fare in Los Angeles and Las Vegas and as Food Network’s Too Hot Tamales. Enjoy curated cocktails by Elyx Absolut, Jackson Family Wines and Calidad Mexican-Style Lager.”

Susan Feniger is with us providing all the details.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. It’s very versatile in uses for a quick meal. Is all canned tuna really about the same? Is it okay to buy just what’s on special? Chef Andrew gently suggests otherwise.

We’ll find out why sustainably caught tuna is worthy of your attention.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week
Segment Three: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week
Segment Four: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part One
Segment Five: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part Two
Segment Six: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One
Segment Seven: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”