Show 470, April 16, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Easter, Passover and Ramadan holiday good wishes to all.

Chef Robert Biebrich is the Senior Executive Chef for Legends at SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef right here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the elevated food and beverage served to 70,000 VIP Guests at the Super Bowl. We’ll meet him.

Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” Jenny Goldfarb is our guest with an overstuffed Unreal Deli Corn’d Beef Reuben on corn rye in hand.

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta. Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region. Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

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. Farmed seafood, raised sustainably, is a good path for the United States to increase domestic production. Farming fish has moved inland from ocean aquaculture which is a positive development. Chef Andrew will explain the benefits.

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

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Show 470, April 16, 2022: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. We’ll meet him.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue (Burgers, Hot Dogs and Sandwiches,) San Vicente Blvd. (Italian,) Sawtelle Blvd. (Fried Chicken and Asian) and Olvera Street (Mexican.) Each is grounded in local flavors and features creative combinations. There will be more enhancements for the upcoming 2022 Football Season.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Play

Show 470, April 16, 2022: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. Chef Robert continues with us.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue (Burgers, Hot Dogs and Sandwiches,) San Vicente Blvd. (Italian,) Sawtelle Blvd. (Fried Chicken and Asian) and Olvera Street (Mexican.) Each is grounded in local flavors and features creative combinations. There will be more enhancements for the upcoming 2022 Football Season.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Play

April 16: Legends at SoFi Stadium, Mrs. Goldfarb’s Unreal Deli, Alma Rose Winery & Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One
Segment Three: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two
Segment Four: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part One
Segment Five: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part Two
Segment Six: Samra Morris, Winemaker, Alma Rosa Winery &: Vineyards, Solvang, CA Part One
Segment Seven: Samra Morris, Winemaker, Alma Rosa Winery &: Vineyards, Solvang, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Chef Robert Biebrich is the Senior Executive Chef for Legends at SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef right here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the elevated food and beverage served to 70,000 VIP Guests at the Super Bowl. We’ll meet him.

“Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” Jenny Goldfarb is our guest with an overstuffed Unreal Corn’d Beef Reuben on corn rye in hand.

“Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region. Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

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. Farmed seafood, raised sustainably, is a good path for the US to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits.

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

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. We’ll meet him.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue, San Vicente Blvd., Sawtelle Blvd. and Olvera Street. Each is grounded in local flavors and features creative combinations.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Jenny Goldfarb of Mrs. Goldfarb's

“Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.”

“Jenny grew up a “bagels and Seinfeld Jew” on the Standard American Diet (SAD), and in her early 30s, learned about the plight of animals on factory farms, which led her to adopt a plant-based diet. After much trial and error, she became a whiz in the plant-based kitchen and realized the thing she missed most after becoming vegan was premium NY-style deli meat. She sought to recreate a corned beef made from beets, chickpeas, tomatoes, and high protein wheat. The recipe was such a hit with her friends and family that they encouraged her to produce her Corn’d Beef Reubens for some of the biggest delis in LA, which got the attention of Whole Foods and even landed her on Shark Tank where she took on Mark Cuban as primary investor.”

“At the top of 2020 things were looking good, until the pandemic hit and restaurants, the company’s main revenue source, shut down. It didn’t look good. But making it through challenges is all about flexibility, so the company shifted into retail. Retail sales shot through the roof! The company then developed Unreal Roasted Turk’y followed by Unreal Steak Slices to have a more diverse product line supporting consumer sales. The product line can now be found in thousands of restaurant and grocery locations nationwide with more to come including new products and a wider release of more Unreal Deli ghost kitchens after the successful launch in NY.”

Jenny Goldfarb is our guest with an overstuffed Unreal Corn’d Beef Reuben on corn rye in hand.

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region.”

“Alma Rosa wines — most produced in small batches of less than 400 cases — represent the best of the Sta. Rita Hills. Guests are invited to try their selection of Pinot Noir and Chardonnay wines, as well as some of their Rhone varietals, including Syrah and Grenache in their new Solvang Tasting Room.” There are also guest experiences available at the Alma Rosa Ranch.

“The Winery produces 5,000 hand-crafted cases per year focused on Estate and Single Vineyard Pinot Noir and Chardonnay from vineyards located on a four mile stretch along Santa Rosa Road. Sta. Rita Hills has a large reputation for extraordinary Pinot Noir yet this small area is 6 per cent the size of Napa Valley vineyards and 8 per cent the size of Paso Robles.”

“Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.”

Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Farmed seafood, raised sustainably, is a good path for the US to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits and provide the background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One
Segment Three: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two
Segment Four: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part One
Segment Five: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part Two
Segment Six: Samra Morris, Winemaker, Alma Rosa Winery &amp: Vineyards, Solvang, CA Part One
Segment Seven: Samra Morris, Winemaker, Alma Rosa Winery &amp: Vineyards, Solvang, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 422, April 24, 2021: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part One

Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.”

“Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County.

Three Weavers Brewing Co. will be represented in Inglewood’s SoFi Stadium concession stands just as soon as fans are allowed in the seats. Cans of Three Weavers styles will be available in the grab-and-go outlets. Four styles of Three Weavers Brewing Co’s beers (in cans) will be featured in the Suites’ bar refrigerators.

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