Show 399, November 14, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s closing in on Thanksgiving so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.” The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly. Priced between $40 and $50 per guest, the reservation-only menus will continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer.” Proprietor Darren Coyle is our guest.

“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking.  Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor. The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie.” We’re baking with Chef Lara Lyn Carter.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. The two shops offering the best quality meats and poultry (along with genuine customer service) have come together to host their first Holiday Kids Pajama Drive taking place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.” Proprietor Jim Cascone joins us with the meaty details.

Drew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-of-mouth) of hand-crafted, custom smokers for skilled pitmasters and home backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the massive twin, 1,000 gallon offset smokers used to the max at Danny Castillo’s Heritage Barbecue in San Juan Capistrano. Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his own restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. We’ll meet barbecue entrepreneur Drew Brahs.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef”> segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. Chef Andrew suggests this might be the year to spatchcock the turkey. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

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

Play

November 14: The Grateful Table Dine Out, Fable & Spirit, Lara Lyn Carter, Huntington Meats, Harper Barbecue

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: California Restaurant Association Foundation’s The Grateful Table Dine Out! to Benefit Restaurants Care
Segment Three: Darren Coyle, Proprietor, Fable & Spirit, Newport Beach
Segment Four: Chef Lara Lyn Carter with Skinny Southern Baking Part One
Segment Five: Chef Lara Lyn Carter with Skinny Southern Baking Part Two
Segment Six: Huntington Meats & Farmers Market Poultry’s Holiday Kids Pajama Drive
Segment Seven: Drew Brahs of Harper Barbecue in Costa Mesa
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s closing in on Thanksgiving so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.” The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly. Priced between $40 and $50 per guest, the reservation-only menus will continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer.” Proprietor Darren Coyle is our guest.

“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking.  Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor. The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie.” We’re baking with Chef Lara Lyn Carter.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. The two shops offering the best quality meats and poultry (along with genuine customer service) are coming together to host their first Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.” Proprietor Jim Cascone joins us with the meaty details.

Drew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth) of hand-crafted, custom smokers for skilled pitmasters and home backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the massive twin, 1,000 gallon offset smokers used to the max at Danny Castillo’s Heritage Barbecue in San Juan Capistrano. Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his own restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. We’ll meet barbecue entrepreneur Drew Brahs.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

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

Alycia Harshfield of the California Restaaurant Association“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“This very first The Grateful Table® Dine Out is a statewide campaign that’s complementary to our current way of life and has the potential to make a lasting impact on the industry by giving back to the hardworking people who operate our restaurants – chefs, cooks, bussers, bartenders, servers and dishwashers – in their greatest time of need. Since the pandemic hit in March, Restaurants Care has awarded grants to nearly 1,200 of California’s restaurant workers also benefitting their nearly 1,700 dependents, with 79% of grants awarded to people of color.”

“This November, dining out is our superpower! We have the ability to support our favorite restaurants and chip in to help struggling restaurant workers. Whether it’s takeout, dining in or having your meal delivered, we’re encouraging every Californian to help the restaurant community get back on their feet leading into the holiday season,” said Alycia Harshfield, Executive Director of CRAF. “Your support directly impacts our neighborhood restaurants, the employees and their families, and together, we can bring them some much-needed hope and stability.”

“As an added incentive to dine out, CRAF is hosting exciting social media giveaways throughout November where diners can enter to win a $500 gift card to their favorite restaurant! Every Thursday in November, two winners will be randomly selected to receive a $500 gift card to any restaurant they tag with the hashtag #GratefulTableSweepstakes. It’s as easy as that!”

The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

Darren and Jean Coyle of Fable and Spirit“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly.”

“Priced between $40 and $50 per guest, the reservation-only menus continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer. Each week’s menu is expertly paired with optional wines by Sommelier Ali Coyle, allowing guests to create their own culinary adventure. Director of Spirits Drew Coyle was inspired to create a popcorn-infused signature cocktail, the Pink Flamingo, to pay homage to The Lido Theater’s nickname when it first opened in 1939.”

“By partnering with The Lido Theater to expand our outdoor dining, we were able to keep the rich history of the Lido Marina area alive,” commented Darren Coyle, who owns Fable & Spirit, Dublin 4 Gastropub, and Wineworks for Everyone with his wife, Jean. “The response has been overwhelming as the community comes together to enjoy themselves at a time when we need it the most – and in a way that’s safe and responsible.”

Proprietor Darren Coyle is our guest.

Cookbook Author Lara Lyn Carter“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking. Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor.”

“The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie. With a foreword from Marc Summers and sections about making your own nut butters and refined sugar–free jams and fruit butters, Skinny Southern Baking reimagines Southern baking with style and simplicity.”

“Lara Lyn Carter is considered Georgia’s go-to authority on Southern entertaining. She converted to healthy, clean cooking and shares her vast experience and array of healthy Southern recipes in this groundbreaking cookbook, an invaluable addition to any health-conscious kitchen.”

We’re in the kitchen whisking with Lara Lyn Carter.

Jim Cascone of Huntington Meats and Farmers Market Poultry“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season.”

“The two shops offering the best quality meats and poultry are coming together to host their first Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.”

“Customers who visit either of the shops and donate a pair of new, unwrapped pajamas valued at $10 or more will receive a complimentary pound of premium bacon or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry. In addition to PJs for children aged infant to age 18, the shops will be collecting children’s slippers, robes, security blankets, story books and toothbrush/toothpaste sets through November 30th. At the conclusion of the Pajama Drive, collected items will be distributed to Los Angeles area agencies for gift giving to their youngest clientele over the holiday season.”

“We thought this was a unique idea for a great cause,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “Toy drives are great during the holiday, but we forget that some kids may never have received a brand new pair of PJs, which was something many of us took for granted growing up.”

“Our goal is to try make nights a little comfier for those kids that may be experiencing homelessness or are members of families that just don’t have the means to purchase their little one’s new pajamas,” Head butcher Jon Escobedo added. “We want to do our part to make sure that kids in need across Los Angeles have new pajamas to snuggle in this holiday season.”

Drew Brahs of Harper BarbecueDrew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth) of hand-crafted, custom smokers for skilled pitmasters and backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the twin, 1,000 gallon smokers offset smokers used at Danny Castillo’s Heritage Barbecue in San Juan Capistrano.

Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his long-in-the works restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items.

We’ll meet barbecue entrepreneur Drew Brahs.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants.

Thanksgiving is fast approaching on November 26th. In the spirit of the Holiday Season it’s appropriate for Chef Andrew to now continue sharing his best and most useful Thanksgiving cooking tips. Last week it was seasoning the bird with dry rub. The conversation continues now with actually cooking the bird. Now do you keep the meat moist while getting that rich, golden brown color on the skin ? It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: California Restaurant Association Foundation’s The Grateful Table Dine Out! to Benefit Restaurants Care
Segment Three: Darren Coyle, Proprietor, Fable & Spirit, Newport Beach
Segment Four: Chef Lara Lyn Carter with Skinny Southern Baking Part One
Segment Five: Chef Lara Lyn Carter with Skinny Southern Baking Part Two
Segment Six: Huntington Meats & Farmers Market Poultry’s Holiday Kids Pajama Drive
Segment Seven: Drew Brahs of Harper Barbecue in Costa Mesa
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 397, October 31, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Please join us for our big (and properly candy-infused) Halloween show. We promise all treats and no tricks whatsoever…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Designed by Hollywood luminary Paul Feig (“Bridesmaids,”) ARTINGSTALL’S Brilliant London Dry Gin is a perfectly-balanced gin for aficionados and casual consumers alike. Its eleven carefully chosen botanicals all synchronize to make ARTINGSTALL’S  Brilliant London Dry Gin as unique, refined and entertaining as its creator.” The always dapper Paul Feig joins us with a proper Gin martini in hand.

Led by Chef Jonathan Blackford (ex-A Restaurant and CdM Restaurant,) the newly launched Fork & Knife in Costa Mesa aims to present a menu of progressive, modern dishes that are meant to be enjoyed at home. Serving as an extension of the home kitchen, the concept presents globally inspired dishes that focus on fresh ingredients and bold flavors while presenting an innovative experience. Fork & Knife’s honest approach to cooking comes through in seasonal, from-scratch fully prepared meals and inspired grab-and-go items that change daily, ranging from sandwiches and prepared pastas, to easy-to-eat-on-the-go dishes and desserts. The kitchen also oversees the production of house-made retail-focused items such as fresh-made pastas, jams, sauces, dressings and more. Chef Jonathan has the salivating update for us.

“Two-time Top Chef finalist, former host of the Emmy Award Winning daytime talk show, The Chew, best-selling author and Food Network personality, Carla Hall has added podcast host to her resume with her first-ever original show from Wondery, “Say Yes! With Carla Hall.” Hall takes listeners through her career trajectory and shares how she turned repetitive nos into yeses. Each week Hall is joined by a special guest and together they will take a deep dive into how they found success through overcoming challenges. Guests include Kristen Bell, Wolfgang Puck, Paul Scheer, Loni Love, Marcus Samuelsson, Gail Simmons, Gretchen Rubin, Duff Goldman and Yeardley Smith.” We’re making biscuits with warmth and humor with Carla Hall.

“Established in 2016, CraftWine.org is a membership organization that helps the owners, vintners, and winemakers of small production wineries to increase the market for Craft Wine. The association certifies Craft Wineries and sponsors an online marketplace called NxtCrush that directly supports wineries who can sell their certified and distinctly American wine directly to consumers.” CraftWine.org is on a mission to make craft wine as available in the marketplace as craft beer and spirits. We’ll meet Carole Lawson who is the Founder and CEO of CraftWine.org.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. We’re continuing our discussion about salt. Chef Andrew will be introducing us to Bamboo Salt (also known as Jukyeom) which originated many hundreds of years ago in Korea. It’s again time to “Ask the Chef.”

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

Play

October 31: Halloween with Carla Hall, Paul Feig, Fork & Knife Costa Mesa & the Craft Wine Association

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Filmmaker Paul Feig introducing Artingstall’s Brilliant London Dry Gin
Segment Three: Chef & Proprietor Jonathan Blackford of Fork & Knife in Costa Mesa Part One
Segment Four: Chef & Proprietor Jonathan Blackford of Fork & Knife in Costa Mesa Part Two
Segment Five: Celebrity Chef Carla Hall introducing “Say, Yes! With Carla Hall” Part One
Segment Six: Celebrity Chef Carla Hall introducing “Say, Yes! With Carla Hall” Part Two
Segment Seven: Carole Lawson – Founder & CEO of the Craft Wine Association
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Please join us for our big (and properly candy-infused) Halloween show. All treats and no tricks whatsoever…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Designed by Hollywood luminary Paul Feig (“Bridesmaids,”) ARTINGSTALL’S Brilliant London Dry Gin is a perfectly-balanced gin for aficionados and casual consumers alike. Its eleven carefully chosen botanicals all synchronize to make ARTINGSTALL’S  Brilliant London Dry Gin as unique, refined and entertaining as its creator.” The always dapper Paul Feig joins us with a proper Gin martini in hand.

Led by Chef Jonathan Blackford (ex-A Restaurant and CdM Restaurant,) the newly launched Fork & Knife in Costa Mesa aims to present a menu of progressive, modern dishes that are meant to be enjoyed at home. Serving as an extension of the home kitchen, the concept presents globally inspired dishes that focus on fresh ingredients and bold flavors while presenting an innovative experience. Fork & Knife’s honest approach to cooking comes through in seasonal, from-scratch fully prepared meals and inspired grab-and-go items that change daily, ranging from sandwiches and prepared pastas, to easy-to-eat-on-the-go dishes and desserts. The kitchen also oversees the production of house-made retail-focused items such as fresh-made pastas, jams, sauces, dressings and more. Chef Jonathan has the update for us.

“Two-time Top Chef finalist, former host of the Emmy Award Winning daytime talk show, The Chew, best-selling author and Food Network personality, Carla Hall has added podcast host to her resume with her first-ever original show from Wondery, “Say Yes! With Carla Hall.” Hall takes listeners through her career trajectory and shares how she turned repetitive nos into yeses. Each week Hall is joined by a special guest and together they will take a deep dive into how they found success through overcoming challenges. Guests include Kristen Bell, Wolfgang Puck, Paul Scheer, Loni Love, Marcus Samuelsson, Gail Simmons, Gretchen Rubin, Duff Goldman and Yeardly Smith.” We’re making biscuits with warmth and humor with Carla Hall.

“Established in 2016, CraftWine.org is a membership organization that helps the owners, vintners, and winemakers of small production wineries to increase the market for Craft Wine. The association certifies Craft Wineries and sponsors an online marketplace called NxtCrush that directly supports wineries who can sell their certified and distinctly American wine directly to consumers.” CraftWine.org is on a mission to make craft wine as available in the marketplace as craft beer and spirits. We’ll meet Carole Lawson who is the Founder and CEO of CraftWine.org.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. We’re continuing our discussion about salt. Chef Andrew will be introducing us to Bamboo Salt (also known as Jukyeom.) It’s again time to “Ask the Chef.”

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

Paul Feig of Artingsall's Brilliant Dry Gin“Designed by Hollywood luminary Paul Feig (“Bridesmaids,”) ARTINGSTALL’S Brilliant London Dry Gin is a perfectly-balanced gin for aficionados and casual consumers alike. Its eleven carefully chosen botanicals all synchronize to make ARTINGSTALL’S  Brilliant London Dry Gin as unique, refined and entertaining as its creator.”

“I’ve never met a gin I didn’t like – but I never met one that I truly loved … Until I made my own.” – Paul Feig

Paul is a dedicated cocktail aficionado and the comradery it generates. A proper martini (in Paul’s bartender lexicon) is only made with gin and should be stirred and not shaken.

Paul gently pulls the designed stopper on the Artingstall’s Gin for us.

Jonathan Blackford of A Restaurant and CDM Restaurant“Led by Chef Jonathan Blackford (ex-A Restaurant and CdM Restaurant,) the newly launched Fork & Knife in Costa Mesa aims to present a menu of progressive, modern dishes that are meant to be enjoyed at home. Serving as an extension of the home kitchen, the concept presents globally inspired dishes that focus on fresh ingredients and bold flavors while presenting an innovative experience.

“Fork & Knife’s honest approach to cooking comes through in seasonal, from-scratch fully prepared meals and inspired grab-and-go items that change daily, ranging from sandwiches and prepared pastas, to easy-to-eat-on-the-go dishes and desserts. The kitchen also oversees the production of house-made retail-focused items such as fresh-made pastas, jams, sauces, dressings and more.”

“The market is unique, featuring many of Chef Blackford’s favorite artisan products, from heirloom grains from Anson Mills and heirloom beans from Rancho Gordo, to hard-to-find authentic Spanish products from La Espanola Meats. The concept does not include a dining room or seating for dine-in business, but rather focuses on enhancing the home dining experience by providing the freshest and most flavorful seasonal dishes and meals. Overseeing all design and retail merchandising for the concept is Chef Blackford’s wife, Kristi, who also assists in-house regularly.”

“Last Friday Chef Blackford introduced his signature Paella, which is offered every Friday for pick-up between 11:30 a.m. and 3:30 p.m. Every week, Chef Blackford presents a different Paella, beginning initially with Seafood & Chorizo, cooked in a large traditional steel pan. The Paella is not available for pre-order, and is sold first come, first serve for $28 per order.”

Carla HallTwo-time Top Chef finalist, former host of the Emmy Award Winning daytime talk show, The Chew, best-selling author and Food Network personality, Carla Hall has added podcast host to her resume with her first-ever original show from Wondery, “Say Yes! With Carla Hall.” Hall takes listeners through her career trajectory and shares how she turned repetitive nos into yeses. Each week Hall is joined by a special guest and together they will take a deep dive into how they found success through overcoming challenges. Guests include Kristen Bell, Wolfgang Puck, Paul Scheer, Loni Love, Marcus Samuelsson, Gail Simmons, Gretchen Rubin, Duff Goldman and Yeardley Smith.”

“Whether it’s through food or conversation, I love nothing more than connecting with people,” said Hall. “Honestly, I have to thank every door that was ever slammed in my face. If it weren’t for those teachable moments, I don’t think I would be where I am today. I’m beyond blessed to host my first-ever podcast.”

“Carla believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.”

Carla Hall has a mantra: “Say yes. Adventure follows, then growth.” Taking risks is how she became a celebrated chef (two-time Top Chef Finalist) and high-profile television personality (Netflix’s Crazy Delicious, Good Morning America and Food Network). All along the way, she’s had to deal with people saying “No” to her—a lot. And she’s not the only one.

On “Say Yes!” Carla connects with people who’ve found success through adversity. In each conversation, her guests talk about how they overcame their own challenges, and how they keep going…even when it seems impossible. Because nobody’s life path is a straight line, and we can all learn from one another’s experiences.

Carla joins us to chat about “Say Yes!,” her timely get out the vote drive and her volunteer work on the Leadership Committee for the James Beard Foundation’s Food and Beverage Investment Fund for Black and Indigenous Americans.

Carole Lawson of the Craft Wine Association“Established in 2016, CraftWine.org is a membership organization that helps the owners, vintners, and winemakers of small production wineries to increase the market for Craft Wine. The association certifies Craft Wineries and sponsors an online marketplace called NxtCrush that directly supports wineries who can sell their certified and distinctly American wine directly to consumers.”

CraftWine.org is on a mission to make craft wine as available in the marketplace as craft beer and spirits. Carole Lawson is the Founder and CEO of CraftWine.org.

“After leaving behind her work in the emerging technology sector, working with the likes of Facebook, Google, YouTube and Twitter on behalf of Governor Arnold Schwarzenegger and a second successful career as the Chief Information Officer for high-profile organizations across multiple states, Carole founded the Craft Wine Association. Using her background in emerging markets, she is working to make Craft Wine, distinctly American wine, as available in the marketplace as craft beer and spirits. Carole is also a Certified Sommelier with the Court of Master Sommeliers.”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants.

We’re continuing our intriguing discussion about salt. Chef Andrew will be introducing us to Bamboo Salt (also known as Jukyeom.) It was originally developed by a Korean physician and monks some 1,000 years ago as a folk medicinal remedy for a variety of maladies. It’s again time to “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Filmmaker Paul Feig introducing Artingstall’s Brilliant London Dry Gin
Segment Three: Chef & Proprietor Jonathan Blackford of Fork & Knife in Costa Mesa Part One
Segment Four: Chef & Proprietor Jonathan Blackford of Fork & Knife in Costa Mesa Part Two
Segment Five: Celebrity Chef Carla Hall introducing “Say, Yes! With Carla Hall” Part One
Segment Six: Celebrity Chef Carla Hall introducing “Say, Yes! With Carla Hall” Part Two
Segment Seven: Carole Lawson – Founder & CEO of the Craft Wine Association
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”